Wontons paired with egg noodle, char siu, and a light pork stock - talk about cozy 😊 Refer to my Banh Canh Gio Heo recipe for the pork stock.

Ingredients:

• 1/4 lb ground pork
• 1/4 lb shrimp (minced)
• 6 green onions (white part only)
• 1/2 tbsp sesame oil
• black pepper
• 2 tbsp soy sauce
• 1/2 tbsp sugar
• 1 egg
• 1/4 lb wonton wrappers (half package)

Instructions:

1. In a mixing bowl, combine all ingredients except the wonton wrappers. Combine well.

2. Add 1/2 tsp to 1 tsp of filling to each wonton wrapper. Seal the edges using water. Repeat until all the meat mixture is gone. Note: Do not stack your wontons - they will stick. Place the wontons on a plate and give each enough space so you do not overcrowd.

3. In a medium bowl, add cold water and ice. Set near where you will be cooking the wontons.

4. Bring a medium pot to a boil with water and add the wontons once boiling. The wontons will be cooked once they float to the top - 3 to 5 minutes.

5. Once cooked, use a mesh strainer to remove them from the boiling water directly into the ice bath. Allow for them to cool before draining and placing in a container for storage.

6. Once ready to serve, add your wontons to your noodle bowl and ladle the broth over.