Pop your 1/2 kg of pork mince in a large bowl and add the finely chopped ginger (about 1 teaspoon), about 1/2 teaspoon of salt and some pepper.
Pour about one tablespoon of water in the mixture and mix/beat with chopsticks. Repeat this step about 7 times until you see the mince looking more "smooth", stuck together, etc.
Grab your pastry packs, a small bowl of water (to dab your finger in) and a large plater to put all of your wontons on (you'll have about 70-80).
Put a ten cent sphere of mince in the middle of your pastry skin - not too much or else you won't be able to properly fold the wonton.
Fold the bottom corner up onto the mince
Tuck the corner into the bottom of the mince and roll up till about that much
Hold down these two sides and tuck them in a bit into the side of the mince
Pull the two corners towards the bottom whilst your fingers are still tucking in the sides - try to make it tight and make sure the mince isn't coming out anywhere
You are going to overlap the two corners, place a dab of water on the bottom corner and press the top corner on top and hold tightly for a second
Keep making them until you finish the mince. Boil some water and put in a pot over a high stove setting..
Start stirring the water with a large spoon and add one by one the wontons, max 10-15. Keep stirring the wontons, don't let them stick to the bottom. Cook to 2 mins.
Add a couple of pinches of dried shrimp, some dried seaweed ripped up, a dash of soy sauce and a pinch of salt in each bowl.
Scoop in some wonton with the 'soup' and mix up the other ingredients - add extra soy sauce/salt to taste. Enjoy! P.S you can make chicken/vegetable/etc broth if you can be bothered instead of water
- 0.0kg Pork Mince
- 2.0 Wonton Skin Packs (80pieces)
- 0.0tsp Ginger, finely chopped
- Dried Seaweed pack
- Shrimp Shell packet
- Soy Sauce