For 5 people
For 5 people
Cut the fennel and water chestnuts into small pieces.
Chop the ginger and mix it with minced pork, Shaoxing wine, and light soy sauce.
Add water little by little while stirring constantly in the same direction until the stuffing becomes softer. Add the fennel and water chestnuts, season with salt, and add sesame oil. Mix well and refrigerate.
To prepare the wontons, place 1 teaspoon of filling in the center of a wonton wrapper, fold the bottom side up, and fold it again. Wet the edge with a little water, then bring the left side over to the right side and pinch well to seal the two sides together.
Cook the won tons in boiling water, as soon as the won tons rise to the surface, continue cooking for 1 to 2 minutes.
Drain and serve the won tons in vegetable or chicken broth, with a little seaweed for example, or in a spicy sauce made with chili oil and soy sauce.
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