Scale

**For the Wontons:**

1/2 lb ground pork

1/4 lb raw shrimp, finely chopped

2 green onions, minced

1 tbsp soy sauce

1 tsp sesame oil

1 tsp grated ginger

1 garlic clove, minced

1 egg white

1 pack wonton wrappers

**For the Broth:**

4 cups low-sodium chicken broth

2 cups water

2 garlic cloves, sliced

1-inch piece of ginger, sliced

1 tbsp soy sauce

1 tsp sesame oil

2 green onions, chopped (for garnish)

1. In a bowl, combine pork, shrimp, green onions, soy sauce, sesame oil, ginger, garlic, and egg white. Mix well.

2. Place 1 tsp filling in the center of each wonton wrapper. Moisten edges with water, fold diagonally into a triangle, and press to seal.

3. Bring chicken broth and water to a simmer in a large pot. Add sliced garlic, ginger, soy sauce, and sesame oil. Simmer 10 minutes.

4. In a separate pot, boil wontons for 3–4 minutes or until they float and are fully cooked.

5. Strain wontons and add to soup bowls.

6. Ladle hot broth over wontons and garnish with green onions. Serve immediately.

You can freeze assembled uncooked wontons for later use.

Substitute chicken for pork or omit shrimp to adjust to dietary needs.

Add bok choy or mushrooms for a heartier version.

Keywords: wonton soup, homemade wontons, pork shrimp wontons, wonton broth