Soup Stock:
1 pc pork or chicken bones
2 tbsp cooking oil
1 pc onion, quartered
1 1/2 cups carrots diced
1/4 cup celery
2 tbsp leeks
8 cups water
1 tbsp salt
1/4 tsp black pepper

Wonton Filling:
3/4 cup shrimps, shelled, deveined and chopped
3/4 cup ground pork
1 tbsp dahon ng sibuyas (spring onions), chopped
2 tbsp Mama Sita's Oyster Sauce
2 tsp garlic, chopped
1/4 tsp ginger, chopped
30 pcs wonton wrapper
1 pc egg, beaten
1/4 tsp black pepper dahon ng sibuyas (spring onions), chopped for garnish

Soup Sock Cooking Directions:
Brown pork bones (either bake it in a 350°F oven for 10-15 minutes or fry it in 1/4 cup or 2 fl oz cooking oil). Set aside. In a saucepan, heat oil and sauté onion. Add carrots, celery, leeks, and browned pork bones. Add water, salt, and pepper. Let boil then simmer for 2 to 3 hours. Strain and set aside soup stock.

Wonton Soup Cooking Directions:
In a bowl, combine ingredients for the filling and mix thoroughly. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing, any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner. Measure 7 cups (1.8L) of soup stock into a saucepan and let boil. Drop the dumplings, 5-6 at a time and cook for 5 minutes. Set aside. (Do not overload in pan to avoid clinging together. Repeat until the dumplings are cooked.) Bring soup stock to a boil and add the fresh egg. Stir. Drop the cooked dumplings and bring to a boil once more. Sprinkle with spring onions and pepper. Serve hot.

» Santa Fe Soup (Taco Soup)
» Crabmeat and Corn Soup
» Wonton Soup
» Stuffed Green Pepper Soup
» Creamy Vegetable Soup
» Black Eyed Pea Soup
» Burong Mustasa
» Squid Ball Soup
» Mami Noodles with chicken bits
» Ukrainian Classic Borsch
» BUKO CHICKEN SOUP
» "Hearty" Soup
» Vegetable Soup With Noodles
» Spicy Chicken Soup