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Grind the pork, shrimp and garlic into mixing bowl. Heat a large nonstickskillet over medium-high heat until hot. Add ground pork and brown until nolonger pink. Add chopped shrimp, ginger, soy sauce green onion and 5 spiceoil. Cook 3-5minutes or until shrimp is no longer opaque. Cool slightly. Put the mixture in processor and process to a paste. Add enough egg to bind. Place a small amount of water in a bowl to use for sealing wontons. Place 1 scant teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold top corner of wonton wrapper over filling and press firmly to seal. Hold filled wonton by the tip of the triangle. Gently wrap corners around filling, moisten with water and gently pinch to seal. Set wontons aside on a plate and continue with remaining wontons. Place broth in a large pot and bring to a light boil. Add wontons one or two at a time, and cook until they float; about 1 or 2 minutes. Add green onion and serve.
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