Wonton Soup

8 ounces ground pork

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon fresh ginger, grated

1 tablespoon brown sugar

2 green onions

24 squares ( 3½ inch) wonton wrapper

6 cups (1.440 g) chicken

1½ teaspoons minced garlic

2 tablespoons soy sauce

1 tablespoon sesame oil

2-3 green onions, finely chopped

In a large bowl, mix pork, rice wine, soy sauce, sesame oil, ginger, sugar and onion. Mix well. Spoon 1 tablespoon filling into the center of each wonton. Rinse all over with water and then turn the corner to remove excess air. (It should look like a triangle). Let the wontons rise slowly. Go around the other side and press firmly to seal, using your finger to create space and smoothing the edges as needed. Continue with the remaining
and let it rest while you prepare the soup.

In a medium saucepan over medium heat, add the chicken broth, garlic, soy sauce, sesame oil, and green onions. In a separate large pot, boil about a liter of water. After the water boils, add the manti and cook for 5 minutes. Remove the wontons and add them to the hot soy sauce mixture. Provide warmth.

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