Shrimp & Pork Wonton Soup

Wonton Soup:--
1 spring onion
6 cups chicken stock
1 tsp sesame oil, roasted
1 tsp SIDS SALT & PEPPER
Wontons:--
2 spring onions
230 g shrimp
230 g ground pork
½ tsp SIDS CRAZY SALT
1 knob ginger
340 g wonton wrappers
Seasonings for Wontons:--
2 tsp soy sauce
1 tsp sesame oil, roasted
1 tbsp saké
½ tsp sugar
1 tbsp cornflour
¼ tsp white pepper

Wonton Soup: Cut 1 spring onion into 5 cm pieces. Add chicken stock and spring onion in a large pot and bring to boil.
Once boiling, season with sesame oil, SIDS SALT & PEPPER. Turn off the heat and set aside.
To make fillings, chop 2 spring onions into small rounds. Save some chopped spring onion to serve with the soup.
Chop coriander and set aside to serve with the soup.
Cut the shrimp into smaller pieces, then cut them into even smaller pieces (almost like paste).
In a large bowl, combine the pork, shrimp, SIDS CRAZY SALT and spring onion. Grate fresh ginger and add to the mixture.
Add the remaining wonton seasoning ingredients to the mixture and mix well.
While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the centre of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.
When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
Wet the portion where the sides meet. Pinch to close and seal.
Place the finished wontons on a baking sheet lined with baking paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
After wrapping wontons, put 5-10 wontons in the boiling pot (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, until wontons float on the surface of the water and are tender and translucent. Boil wontons separately from the soup so the soup stays clear.
Transfer wontons to serving bowls. Continue with the rest of wontons. When you are done with cooking, pour some hot soup over wontons and garnish with chopped spring onions and coriander. Sprinkle some white pepper. You can also serve with soy sauce, chilli sauce etc.
To Freeze Wontons: Flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Keep in the freezer up to 1-2 months. Do not defrost, just cook frozen dumplings in a simmering soup for 12 minutes.
Leftover Filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan fried, pack them in an airtight container and store in the freezer for later use.
Leftover Wrappers: Wrap a small piece of cheese and pan fry or deep fry cheese wontons. They are everybody's favourite.