Ingredients
20 large wonton wrappers, 250 g (about 9 oz) shepherd's purse and pork filling, 16 coated shrimp, 15 g (about 1/2 oz) shredded egg crepe, 600 g (about 2 1/2 cups) chicken broth.
Seasonings
10 g (about 2 teaspoons) lard, fine salt to taste, 1/2 teaspoon MSG.
Instructions
1. Lay the wonton wrappers one by one on your left palm, spread the shepherd's purse and pork filling on each, and wrap them into raw wonton dumplings for later use.
2. Place a soup pot over high heat, add about 600 g (1.3 lbs) of chicken broth, season with salt and MSG, bring to a boil and skim off any foam, then divide the broth evenly among 10 bowls. In the same pot, bring fresh water to a boil, add the raw wontons and cook until they float to the surface, then continue boiling for about 1 minute. Drain the wontons well, divide them among the bowls of broth, drizzle with a few drops of rendered lard, and garnish with shredded egg crepe before serving. This dish features tender, juicy filling with a light, savory, and refreshing flavor, perfectly balanced in saltiness.