Ingredients:
24 wonton wrappers
Filling:
200 g ground pork
1 egg white
1 teaspoon of aji-no-moto
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of cornstarch
1 tablespoon of shoyu
Bouillon:
1 liter of water
1 chicken carcass (or 2 packets of chicken broth)
3 tablespoons of chopped green onion
3 tablespoons of thinly sliced cucumber pickles
1 teaspoon of aji-no-moto
1 teaspoon of salt
1 tablespoon of sesame oil
1 tablespoon of soy sauce (shoyu)
3 tablespoons of rice vinegar or shredded bok choy
Ingredients:
24 wonton wrappers
Filling:
200 g ground pork
1 egg white
1 teaspoon of aji-no-moto
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of cornstarch
1 tablespoon of shoyu
Bouillon:
1 liter of water
1 chicken carcass (or 2 packets of chicken broth)
3 tablespoons of chopped green onion
3 tablespoons of thinly sliced cucumber pickles
1 teaspoon of aji-no-moto
1 teaspoon of salt
1 tablespoon of sesame oil
1 tablespoon of soy sauce (shoyu)
3 tablespoons of rice vinegar or shredded bok choy
Preparation:
1
Mix the ground pork, egg white, aji-no-moto, soy sauce, sesame oil, cornstarch, and shoyu until smooth
2
Place 12 tablespoons of the filling in the center of a wonton wrapper
Fold it in half to form a triangle
Pickle the edges with water and press them together to remove air and seal the wonton
Dampen the two ends of the base of the triangle and join them, overlapping one on top of the other, to form a small pouch
3
Fry the chicken carcass (or add the chicken broth packets) in low heat for 10 minutes
Remove the carcass
When the bouillon starts to boil, add the wontons and cook for 2 minutes
Add 1 cup of cold water to prevent the wontons from losing their consistency
Cook for an additional 3 minutes
4
Mix the chopped green onion, pickles, aji-no-moto, and salt in a bowl
Add the sesame oil and soy sauce (shoyu) and stir well
Transfer the mixture to the bouillon with the wontons and stir well
Add the rice vinegar or shredded bok choy and serve.
