Cantonese Wonton Soup

Wontons are small dumplings, very common in China as a dry snack or appetizer… in this recipe they are served in hot broth, for a hearty dinner!

Put ground pork in a large bowl, add sliced shallots (half of the stated amount) and bamboo shots, and mix thoroughly
In a separate bowl prepare the marinade by mixing together: salt, sugar, soy sauce, black pepper, sherry (or sweet wine), potato flour and peanut oil
Pour the marinade over the meat mixture and mix well until soft
Let marinate for 20-30 minutes, covered
When ready, add sesame oil and beaten egg yolks
Put about 1 tablespoon of meat mixture in the center of each wonton wrapper, placed on the palm of the hand
Fold together the corners of the wrapper with the other hand and give it a twist in the middle to secure the wrapping; repeat until all wantons are filled
In a deep saucepan bring salted water to a boil
Blanch the lettuce leaves for about 1 minute; then remove with a slotted spoon and transfer to a bowl
In the same water, boil the wontons for 3-4 minutes, or until cooked through and floating to the surface; remove with a slotted spoon and set aside
In another saucepan, bring vegetable (or chicken) stock to a simmer
Transfer wontons and lettuce to the stock
Add remaining sliced scallions, some soy sauce, ground black pepper and sesame oil, and simmer for 1 minute to blend all flavors
Pour into your serving bowl and eat hot!