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 brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers
SOUP
6 cups (1,440g) chicken broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2-3 green onions, finely chopped
PREPARATION:
WONTONS
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.
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