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Wonton Soup

Why go out to eat when you can stay in during this winter freeze? My family LOVES Chinese food with wonton soup being one of there faves! My kids had 2 bowls a piece! I enjoy this recipe and recommend you have another hand in the wonton wrapping so they don't dry out as quickly. My kids got involved and had a blast but needless to say a lot of the meat ended on the outside of the wonton during cooking! I prefer to cut back on the ginger just a bit, use 3/4 tsp for the wonton filling and only add 1 1/2 tsp of the rice vinegar to the broth as well as just a smidgen less on the sesame oil. It was so good even my baby CLEANED it up, literally there was nothing left on her high chair except a little liquid!

Wonton Filling recipe:
1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean (Carolyn used ground chicken breast and loved it even more)
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.


24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt
3 scallions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil


After wontons are made then In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve

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