Soup It Up

 Wonton Soup

Wonton Soup (from The Illustrated Kitchen Bible)

6 oz ground pork

4 scallions, finely chopped (reserve 1 chopped scallion for the broth)

4 oz mushrooms, stemmed and finely chopped

1/2 in piece fresh ginger, peeled and shredded (we used ginger paste)

1/2 tsp toasted sesame oil

1 tbsp chopped cilantro

1 tbsp soy sauce

freshly ground pepper

1 large egg, beather

20 wonton wrappers (found in the frozen food section of Asian grocery stores)

cornstarch, for the baking sheet

6 cups chicken bullion

1.  Mix the pork, scallions, mushrooms, ginger, sesame oil, cilantro, soy sauce, and pepper.

2.  Spoon a teaspoon  of the pork mixture into the center of a wrapper.  Brush the edges lightly with the egg, fold the wrapper in half, and crimp the edges to seal.  Transfer to a cornstarch-dusted baking sheet.

3. Bring the 6 cups of bullion to a boil.  Reduce the heat and add the wontons and remaining 2 chopped scallions.  Cook for about 10 minutes.  We never have, but you could add bok choy, baby corn, or Chinese broccoli if you want some veggies.  

We served this with the Garlicky Bok Choy and it was awesome :)