INGREDIETS:
| Filling: 1 cup ground pork 1/2 cup chopped cooked chicken 1/2 cup chopped shrimps 1/4 cup chopped water chestnuts 2 stalks green onions, minced 1 tbsp. patis 1/8 tsp. ground pepper 1 egg, beaten 1/2 tsp. salt 30 square wonton wrappers | Broth: 1 tbsp. canola oil 3 garlic cloves, minced 1 small onion, chopped 8 cups chicken broth 1 tsp. salt 1/8 tsp. pepper 2 tbsp. patis 2 stalks, green onions, minced. |
DIRECTION:
- Combine filling ingredients except wonton wrappers. Reserve 1/2 cup of mixture. Place a teaspoon of filling on one corner of a square wrapper, enclose it by rolling the dough twice over it toward the center forming a triangle. Wet two end corners of triangle with water and overlap, leaving the top point of the triangle up like a hat, and a space between the filling and the overlapped ends in which to insert a finger so as to press the ends together with the thumb to seal. Wrap the rest of the filling this way.
- Sauté garlic and onions in hot oil until light brown. Add chicken stock, slat, pepper, and patis, bring to a boil. Drop filled dumplings in broth. Stir into broth the reserved 1/2 cup filling, simmer for 15 minutes. Taste and correct seasoning if necessary. Garnish with minced green onions. Serve hot.
Preparation and cooking time: 1 hour
Serves: 6 – 8 people
