1 lb of raw ground meat (pork is traditionally used, but I chose chicken)
1 tbsp Chinese cooking wine or rice wine
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh chopped ginger (I used my Pampered Chef chopper)
2 cloves of garlic, minced
green onions – maybe 3? (I added enough until it looked good)
48 wonton wrappers (I used store-bought)
12 cups low-sodium chicken stock
4 cups water
2-3 tsp sesame oil
2-3 tsp rice vinegar
green onions for garnish
sea salt to taste
Mix all of the filling ingredients together in a bowl. Separately, combine the chicken stock and water together in a big pot, and bring to a boil. While waiting for the soup broth to boil, fill the wonton wrappers using about 1 tsp of filling each. It’s important not to overfill the wrappers. Check out this youtube video for a wonton folding tutorial, don’t use my pictures as a guide. If you fill them all at once like I did, with the wrappers laid out on the counter, make sure to cover them up with a towel while you’re working. The air will make the wrappers dry out, which then makes them very difficult to wrap because they break. If you are worried about the wrappers drying out, you can fill, fold and then cover each wonton individually.
Once you have all the wontons stuffed and folded, and your broth is boiling, drop the wontons in the broth, one at a time. Bring the broth to a boil again, and simmer 4-6 minutes, until the wontons are cooked through. Then stir in the sesame oil and rice vinegar. Add green onions and sea salt to taste. Serve and enjoy!
Disclaimer: I do not claim to be a Chinese food cooking expert. But I am happy with the results of this soup, and will definitely be making it again!