A classic Cantonese dish. My version of the wonton is a filling with pork belly, shrimp and water chestnut which gives the wonton a crunchy texture.

Ingredients

• 300 gr. pork belly
• 1/2 cane of water chest nut or a cup full of fresh water chestnut
• 100 gr. shrimps
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp salt
• 2 tsp sesame oil
• 1 tsp pepper
• 2 tsp corn starch
• 3 tbsp water
• 3 tbsp cilantro
• 1 pack of wonton wrappers
• 1 little bowl with water

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Mince the pork belly and shrimp finely with a cleaver or big knife. Chop the water chestnut fine, but not too fine as the water chestnut will give the filling a crunchy texture. Add in a bowl the minced meat, shrimp, oyster sauce, soy sauce, sugar, salt, sesame oil and pepper and mix well. Add gradually the water to the meat mixture and mix till the meat filling has absorbed all the water. Add the corn starch and mix. Finally, add the water chestnut and the cilantro. Let the filling rest in the fridge for about 1 hour, the longer the better. In the meantime, you can make the noodles and broth for the soup. You can use all kinds of noodles, but my favorite is to use the thin egg noodles. The Broth, you can use any kind of bouillon. I make a simple one with some shiitake powder and fish stock powder.

The wonton wrappings are mostly sold frozen which need to defrost. It will take about 30 minutes.

Wrapping of the wonton, take a big teaspoon filling make a triangle and press outer corner towards the center. Do not forget to add some water on the wrapping edges, so it will stick better. Take a little bowl with water and use a finger to wet the edges.

Cooking of the wonton, first cook the wonton in water with some salt. It will take about 5 minutes to cook the wonton. The wonton will float when it is ready. After, put some noodles in a bowl and vegetables, add the wonton. Finally add the broth. You can add some chili oil for extra heat.