Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by boiling the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce over high heat for 10 minutes.  
2. After 10 minutes, scoop out the foam, then add the 5 green onions and sliced ginger. Reduce the heat to low and let it simmer for 30 minutes. Strain the chicken broth and set it aside for the wontons. 
3. Combine all the filling ingredients in a large bowl to create a creamy mixture. Cover and let it rest for 15 to 30 minutes.
4. Place a wonton wrapper in your palm and put about 1 teaspoon of filling in the center. Brush water on two edges. Fold to seal, pressing out any air. Brush water on one corner, then bring the corners together, pressing to seal. Repeat until all the filling is used.
5. Heat the wonton soup to a boil, then add all the wontons, stirring gently to prevent sticking. Simmer until the wontons are fully cooked and float to the surface.
6. Place the wontons in a serving bowl with the broth, ladle the soup over them, sprinkle with chopped spring onion, and serve!