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Ingredients1 h 10 m servings 302 cals
Original recipe yields 12 servings
- Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper.
- Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined.
- Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal.
- Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.
Per Serving: 302 calories; 7.1 g fat; 39.9 g carbohydrates; 17 g protein; 61 mg cholesterol; 1275 mg sodium. Full nutrition
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