Wonton Egg Drop Soup

Take a medium-sized bowl. Add the filling ingredients into the bowl (minced pork, finely chopped ginger, soy sauce, oyster sauce, sesame oil, salt. Combine everything well. Then add egg liquid in. Continue stirring.

Place chopped scallion and pour hot oil on the scallion to improve the aroma. Stir continously in one direction until the filling becomes fluffy and white.

Lay a wonton wrapper flat over your hand, as shown in the picture. Add one teaspoon of filling in the middle of the wrapper.

Dip fingers in a little water and rub them around the edges of the wrapper. This will help the Wonton wrapper to stay sealed. Now, fold the wrapper in half to make a triangular shape, ensuring the edges do not overlap perfectly. Take the help of the reference picture to get an idea.

Press the edges together to seal them tight, ensuring the fold is perfect and leaf-proof. Before giving it the shape of a wonton, ensure the wrapper is placed correctly over your hand. The pointed edge should be placed facing toward you.

Hold the wrapper from either side with both hands. Fold one edge inside. Repeat the same with the other edge such that both edges do not overlap to form a wonton shape. Repeat to finish all the wontons.

Add sesame oil, soy sauce, white pepper and a pinch of salt in serving bowls.

Now, put a pan half filled with water over high heat. Once the water starts boiling, add in all the wontons prepared above. Let them simmer for 5 minutes while stirring them gently in between. Once cooked, transfer to serving bowls.

Leave the soup and then pour the whisked egg in.

Now transfer the soup to the cooked wontons. Sprinkle chopped scallion and serve hot.