Chef Sam - how to make the BESTEST wonton and stock! One serving is not enough!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Soak the dried mushrooms, black fungus, and scallops in water to soften them.

Slice the softened mushrooms, black fungus, and scallops into small pieces.

Mix the sliced ingredients with half a kilo of minced pork in a bowl.

Add a Korean pear, sliced into small pieces, to the mixture.

Add one egg to bind the mixture together.

Season the mixture with soy sauce, adjusting to taste.

Wrap the filling in wonton wrappers, ensuring they are sealed properly to avoid leakage during cooking.

Boil water in a pot and add the wrapped wontons, cooking until they float, about 2-3 minutes.

Remove the wontons from the pot and drain them carefully.

Prepare a stock using the water from boiling the wontons, adding additional ingredients like anchovies for flavor if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens