In a bowl, combine pork mince, prawn, ginger, soy sauce, salt, sugar, white pepper, Shaoxing wine, sesame oil, corn starch, and egg white. Mix well until the filling becomes slightly sticky. Cover and let it marinate for at least 20 minutes in the fridge to enhance the flavours.
250 g pork mince, 150 g prawn, 1 tsp ginger, 1 tbsp soy sauce, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp white pepper, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp corn starch, 1 egg white
Take a wonton wrapper, place 1 tbsp of filling in the centre. (see video on how to wrap wonton). Repeat until all filling is used.
1 pack wonton wrappers
In a pot, heat chicken broth, ginger slices, and scallions over medium heat. Let it simmer for 10-15 minutes to infuse flavours, then strain out the aromatics.
1 cup chicken broth, 1 slice ginger, 1 scallion
Add soy sauce, salt, white pepper and fish sauce. Keep warm over low heat.
1 tsp soy sauce, salt, white pepper, 1/4 tsp fish sauce
In a separate pot, bring water to a boil. Drop in the wontons, stir gently to prevent sticking. Boil until they float to the surface (~4 minutes), then cook for another 1-2 minutes. Transfer the wontons into serving bowls.
Ladle hot broth over the wontons. Garnish with chopped scallions. Drizzle with a few drops of sesame oil and serve hot!
scallions, sesame oil
Freeze and store leftover wontons: place on a tray (single layer) and freeze for 1-2 hours until solid. Transfer to airtight container or freezer bag.
