Wow! This recipe is so much better than what I have been served in restaurants. The sesame oil in the pork mixture gives a nice flavor and I love the bit of crunch the napa cabbage has in the soup.
- 2 tablespoons minced celery
- 1 scallion, chopped fine
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1⁄4 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1⁄2 lb ground pork
- 1 tablespoon finely grated carrot (optional)
- 1 cup napa cabbage (chopped fine)
- 40 wonton wrappers (about one package)
- 8 cups chicken broth (homemade or canned)
- 1 cup napa cabbage leaf, tips with no stem
- 2 scallions, chopped (green part only)
- Add all meat filling and let set for 30 minutes.
- Mix the chopped cabbage with the pork.
- Set out ten wonton wrappers on a counter surface.
- Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
- Have a cup of water handy.
- Moisten both index fingers with water.
- With a corner pointing up, moisten two adjoining edges of the corner with water.
- Repeat with all ten wontons.
- Bring the opposite corner up and fold together over the filling to make a triangle.
- Run your fingers along edge to seal tightly.
- At the bottom,fold the remaining side corners together; moisten and seal tightly.
- In a large saucepan, bring the chicken broth to a boil over medium/high heat.
- Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
- Place lid on saucepan and reduce the heat to medium.
- When the broth returns to a boil and the wontons start to float, remove pan from the heat.
- With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
- Repeat until all forty wontons are cooked through.
- Pour hot broth over wontons.
- Add a bit of cabbage and scallion tops to each bowl and serve.