Ingredients:
Wontons
- ▢ 8 ounces ground pork
- ▢ 1 tablespoon rice wine vinegar
- ▢ 1 tablespoon soy sauce
- ▢ 1 teaspoon sesame oil
- ▢ 1 teaspoon fresh ginger, grated
- ▢ 1 teaspoon light brown sugar
- ▢ 2 green onions, finely chopped
- ▢ 24 square (3½ inches each) wonton wrappers
Soup
- ▢ 6 cups (1,440 g) chicken broth
- ▢ 1½ teaspoons garlic, minced
- ▢ 2 tablespoons soy sauce
- ▢ 1 teaspoon sesame oil
- ▢ 2-3 green onions, finely chopped
Instructions:
Wontons
- In a bowl, combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
- Place 1 teaspoon of filling into the center of each wonton wrapper.
- Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
- Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
- Continue with the rest of the wontons and let them rest while you prepare the soup.
Soup
- In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
- In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
- Strain the wontons and add them to the warm broth mixture. Serve warm.
