Ingredients :
- Wontons
- 1 quarter pound ground pork
- 1 quarter pound devein deshell shrimp, diced
- 2 scallions
- 1 tbsp soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 packages wonton wrapper
- 1 each egg, beaten set aside to seal wontons
- broth
- 1 turkey carcass
- 1 salt and pepper to taste
- 3 quart water (or enough to submerge your turkey carcass)
- garnish
- 1 scallion
- 1 bunch cilantro
Method :
- Place turkey carcass in water in a stock pot and bring to a boil (20min). Skim off foam and fat from the top. Continue to simmer on low heat for 3 hours. Skim off any foam from the top.
- While the broth is cooking, make your wontons.
- Place pork, shrimp, chopped scallions, minced ginger, soy, wine, sesame oil, salt pepper in a bowl. Mix to combine.
- Place wonton wrapper diagonally towards you. Place a teaspoon of meat onto the bottom corner of the wrapper.
- Fold 3 times upwards. Put your middle finger on the meatiest part of the wonton and twist upwards.
- Dab corners with egg mixture, twist and pinch corners together. Each wonton should look like a little boat.
- When all wontons are done, place in boiling water and bring to a boil. Put in 1 cup cold water, bring to a boil again, put in 1 cup cold water and bring to a boil one more time. It is done when the wontons float to the top. Remove from water.
- Place 5-10 cooked wontons in a bowl. Place broth on top of wontons. Place chopped scallion, chopped cilanto and white pepper on top and serve immediately.
- Since this recipe is for 6 servings, you can freeze and store any uncooked wonton. Frozen wontons can be stored for 2 weeks.
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