PORK STUFFED WONTON SOUP

Pork Stuffed Wonton Soup image

Provided by Beth Pierce

Time 45m

Number Of Ingredients 18

1/2 lb ground pork
1 Tbsp fresh grated ginger or ginger paste
1 Tbsp soy sauce
2 green onions chopped (set aside two tablespoons for garnish)
3 Tbsp panko bread crumbs
1 large egg
wonton skins (about 36-46)
1 Tbsp canola oil
1 tsp sesame oil
1 small small onion chopped
8 oz baby bella mushrooms thickly sliced
3 large carrots thinly sliced
3 stalks of celery chopped
2 cloves garlic minced
1 Tbsp grated ginger or ginger paste
6 c vegetable broth
4 c napa cabbage chopped
2 green onions chopped

Steps:

1. In small bowl mix together pork, ginger, soy sauce, green onions, bread crumbs and egg. Cover and place in the refrigerator.
2. In large stockpot or dutch oven over medium heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes; stirring frequently. Reduce heat to low add garlic and ginger and cook for additional 1 minute. Add vegetable broth and simmer until carrots are tender; approximately 10 minutes.
3. Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
4. Once your carrots are tender add the stuffed wontons and Napa Cabbage to the soup and simmer for 3 minutes. Finally garnish with green onions and serve.