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 bringing the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce on high heat for 10 mins to a boil.  
2. After 10 mins, scoop the form, add the 5 green onions and sliced ginger.  Reduce the heat to low and bring to a simmer for 30 mins.  Strain the chicken broth and set aside for the wonton. 
3. For the filling, in a large bowl add all the filling ingredients together to form a creamy mixture. Cover and set aside for 15-30 mins.
4. Place a wonton wrapper on your palm & put about 1 tsp filling in the center of the wrapper.  Brush 2 edges with water.  fold to seal, pressing out air & brush water on one corner & bring the corner together; pressing to seal.  Repeat until the filling is used up.
5. Heat up wonton soup to boil and drop all wontons into the boiling soup.  Stirring gently so the wontons don't stick together.  Continue to simmer until the wontons are thoroughly cooked & float to the surface.
6. Place in a serving bowl with cooked wonton.  Ladle over soup, sprinkle chop spring onion as garnish & serve!