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WONTON SOUP
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WONTONS:
½ cup finely chopped napa or Savoy cabbage
coarse salt
6 ounces ground pork, not all lean
3 whole scallions, finely chopped
1 Tbs finely chopped and peeled fresh ginger
1 tsp soy sauce
1 tsp toasted sesame oil
24 3½ by 3-inch rectangular or square wonton wrappers

SOUP:
Two 14.5 ounce cans reduced-sodium chicken broth
coarse salt
3 whole scallions, thinly sliced on the diagonal
2 to 3 tsp rice vinegar
½ tsp toasted sesame oil

1. Prepare filling: In a medium bowl, toss cabbage with ½ tsp. salt. Let stand for 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. Filling may be refrigerated for up to 2 days.

2. Make the wontons: Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.

3. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

4. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

5. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

6. Make soup: In a large pot, combine broth, 4 cups of water, and 1 tsp. 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.

Servings: 4

Recipe Source: Everyday Food

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