Filling:
3/4 pound ground pork
2 Tbsp. minced parsley
2 minced green onions
1 egg
2 Tbsp. soy sauce
1.5 tsp. white wine
1/2 tsp. sesame seed oil
1/8 tsp. salt
dash white pepper
24 - 30 wonton wrappers
Soup:
1 can (48 oz.) College Inn Chicken Broth
1.5 to 2 Tbsp. soy sauce
1 chopped scallion
Directions:
Note: Take from the label of College Inn Chicken Broth.
To make wontons: In a medium bowl, mix filling ingredients thoroughly. Cover wonton wrappers with a damp cloth. Laying a couple of wrapper out at a time, moisten each with water. Place 1 tsp. filling in center of each wrapper. Fold over at center. Wet with water along edges and press together. Fold in 1/3 lengthwise at the open side. Fold the two upper ends to the back and over each other, pressing together with a little water.
To cook wontons: In a medium saucepan, bring 2 quarts of water to a boil. Add wontons, stirring constantly. Cover and return to boil. Add 1 cup cold water, cover and return to boil. When wontons are cooked, they will float. Drain and rinse with cold water to stop cooking.
For soup: In a large sauce pan, bring broth to a boil. Add in soy sauce and cooked wontons and return to a boil. Garnish with green onions and serve. Serves 6. Enjoy! -Diana
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