Wonton Soup

Ingredients:

8 ounces ground pork

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon brown sugar

2 green onions, finely chopped

24 square (3½ inches each) wonton wrappers

6 cups (1,440g) chicken broth

1½ teaspoons garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

2-3 green onions, finely chopped

Directions:

In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion.

Mix well. Place 1 heaping 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.

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.

Enjoy!

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