Pork Wontons
Wontons:
- 230g pork mince
- 1 tbsp oyster sauce
- 2 ½ tbsp water
- 1 tbsp rice wine
- 2 ½ tbsp soy sauce
- ¾ tsp dark soy
- 1 stalk spring onion
- 1 packet wonton wrappers
Soup:
- 8 cups unsalted chicken stock or water
- 1½ tbsp Shaoxing rice wine
- 1 tbsp chicken bouillon powder
- 2½ tsp salt
- ½ tsp granulated sugar
- ¼ tsp dark soy sauce
- Dash of white pepper
- 1 tsp toasted sesame oil (more or less to your preference)
- 1 stalk spring onion, thinly sliced
1. Combine ground pork, water, soy sauce, oyster sauce, Shaoxing rice wine, and dark soy sauce in a mixing bowl. Stir until the liquids are fully absorbed. Continue stirring energetically in one consistent direction until the pork mixture becomes sticky and paste-like.
2. Incorporate the spring onion into the mixture and leave it to marinate for at least 10-15 minutes, or for an optimal flavour, overnight.
3. Set up your wonton making area with the filling, wrappers, a teaspoon, a small bowl of water, and a tray or plate lined with parchment paper.
4.To assemble the wontons, place 1 to 2 teaspoons of the filling in the centre of each wrapper. Wet the edges of the wrapper lightly with water using your finger, then fold in half and press around the filling to seal. Moisten the tip of the wonton's folded edge, bring the corners together, and press to seal.
5. Place each finished wonton on the lined tray or plate. Continue until you've used all the filling and wrappers.
6. Cook the wontons in boiling water for 3-4 minutes, or until they float and the filling is fully cooked. Drain and distribute among bowls.
7. For the soup, combine all ingredients except for the sesame oil and spring onions in a pot, bringing it to a boil. Allow it to simmer for 15-30 seconds.
8. Mix in the sesame oil and remove from heat. Serve the soup over the prepared wontons and enjoy while hot. Enjoy!