Wonton soup

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Wonton soup is Chinese classic dish and very easy to cook. The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds. Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.Ingredients:

1/2 pound boneless pork loin, coarsely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

wonton soup

Preparation:

In a large bowl, combine pork, , sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

For the soup, bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.