Turkey Broth Wonton Soup

• 1 quarter pound ground pork
• 1 quarter pound devein deshell shrimp, diced
• 2 scallions
• 1 tbsp soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 packages wonton wrapper
• 1 each egg, beaten set aside to seal wontons
• 1 turkey carcass
• 1 salt and pepper to taste
• 3 quart water (or enough to submerge your turkey carcass)
• 1 scallion
• 1 bunch cilantro

1. Place turkey carcass in water in a stock pot and bring to a boil (20min).
2. Skim off foam and fat from the top.
3. Continue to simmer on low heat for 3 hours.
4. Skim off any foam from the top.
5. While the broth is cooking, make your wontons.
6. Place pork, shrimp, chopped scallions, minced ginger, soy, wine, sesame oil, salt pepper in a bowl.
7. Mix to combine.
8. Place wonton wrapper diagonally towards you.
9. Place a teaspoon of meat onto the bottom corner of the wrapper.
10. Fold 3 times upwards.
11. Put your middle finger on the meatiest part of the wonton and twist upwards.
12. Dab corners with egg mixture, twist and pinch corners together.
13. Each wonton should look like a little boat.
14. When all wontons are done, place in boiling water and bring to a boil.
15. Put in 1 cup cold water, bring to a boil again, put in 1 cup cold water and bring to a boil one more time.
16. It is done when the wontons float to the top.
17. Remove from water.
18. Place 5-10 cooked wontons in a bowl.
19. Place broth on top of wontons.
20. Place chopped scallion, chopped cilanto and white pepper on top and serve immediately.
21. Since this recipe is for 6 servings, you can freeze and store any uncooked wonton.
22. Frozen wontons can be stored for 2 weeks.

ground pork, shrimp, scallions, soy sauce, cooking wine, ginger, sesame oil, wonton wrapper, egg, turkey carcass, salt, water, scallion, cilantro

Taken from cookpad.com/us/recipes/352906-turkey-broth-wonton-soup (may not work)