Serves: 6
Cooking Time: 20 min
What You'll Need:
- 1/4 pound ground pork
- 3 scallions, thinly sliced, divided
- 1/4 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1 (6-ounce) package wonton skins
- 2 eggs, beaten, divided
- 8 cups chicken broth, divided
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
What To Do:
- In a medium bowl, combine ground pork, 1 sliced scallion, ginger, and garlic powder; mix well.
- Place wonton skins on a work surface, then place a teaspoonful of pork mixture in each. Brush egg around edges of skin, bring 2 opposing corners up to meet, and press to seal. Moisten remaining corners and fold each one up to meet the other corner; press to seal.
- Meanwhile, in a large pot over medium-high heat, bring 7-1/2 cups chicken broth and the sesame oil to a boil. Drop wontons into broth and cook 10 minutes, or until tender. Remove wontons to individual soup bowls.
- In a small bowl, combine cornstarch and remaining chicken broth. Add to soup, stirring constantly. With a fork, slowly stir the remaining egg into the soup, forming egg strands. Stir in remaining scallions and soy sauce. Remove from heat and serve over wontons.
Note: You can find wonton skins in the produce section of your local grocer.
