In a large bowl, combine ground pork, chopped shrimp, egg white, green onion, water chestnut, ½ of carrots, rice cooking wine, soy sauce, sesame oil, salt and pepper. Mix well.

Add cornstarch to the mixture and blend well.

Cover mixture with saran wrap and refrigerate for ½ to an hour.

There are a few ways of wrapping a wonton. This is how I do mine but do whatever is easier for you. Take a wonton wrapper and place it in your palm. Take a spoonful of the pork/shrimp mixture and place it in the center of the wrapper. With the use of your other hand gather the wrapper up with your fingers forming a cup. Note: Watch my siomai video to see how I do it.

Either you buy Chicken broth or you boil chicken and pork bones.

I am boiling ½ chicken with 4 cups of water and taking the broth and adding 1 cup pork broth.

Bring broth to boil. Lower heat.

While broth is simmering add onion, garlic and ginger. Cook for 3 minutes.

Add soy sauce, rice wine and sesame oil.

Add wonton and cook for 3-5 minutes. Transfer to a bowl. Note: Cooking time will vary depending on how big the wontons are.

Toss in vegetables like bokchoy or any greens you have. I use kale, yellow zucchini and carrots.

Stir-in cooked noodles to warm up. Transfer noodles and vegetables to the bowl.

Toss-in chopped green onions.

Season with salt and pepper if needed.

Pour soup in bowl.

Serve with sriracha sauce if desired. Enjoy!