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
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
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