For the Filling:
¾ lb ground pork
2 tbsp celery, minced
2 green onions, minced
1 egg
2 tbsp soy sauce
1 ½ tsp white wine
½ tsp sesame seed oil
⅛ tsp salt
dash white pepper
30 wonton wrappers
For the Soup:
48 oz chicken broth
2 tbsp soy sauce
1 scallion, chopped
In a medium bowl, mix filling ingredients thoroughly.
Cover wonton wrappers with a damp cloth.
Laying a couple of wrappers out at a time, moisten each with water.
Place 1 teaspoon filling in center of each wrapper.
Fold over at center.
Wet with water along edges and press together.
Fold in ⅓ lengthwise at the open side.
Fold the two upper ends to the back and over each other, pressing together with a little water.
In a medium saucepan, bring two 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.
In a large saucepan, bring broth to a boil.
Add in soy sauce and cooked wontons and return to a boil.
Garnish with green onions and serve.
Sugar: 1g
:
Calcium: 35mg
Calories: 220kcal
Carbohydrates: 18g
Cholesterol: 54mg
Fat: 11g
Fiber: 1g
Iron: 2mg
Potassium: 319mg
Protein: 12g
Saturated Fat: 4g
Sodium: 1311mg
Vitamin A: 83IU
Vitamin C: 13mg
