- 8 cups chicken broth
- 1 small carrot, shredded
- 1 onion, diced small
- 2 garlic cloves, minced
- 1 1-inch piece of ginger, minced
- 3 scallions, finely minced
4 ounces ground pork
- 25 pieces wontons
- 6 ounces ground pork
- 2 scallions, minced
- 1 onion, finely chopped
⅛ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg white, lightly beaten
- For the mixture filling, in a bowl, mix ground pork, onion, ginger, scallions soy sauce, and fresh ground black pepper.
- Wrap with plastic and place in freezer for 10 minutes.
- Line a sheet pan with parchment paper.
- Place one wonton skin on a clean working surface with one point of the wrapper facing toward you.
- Place 1 teaspoon of the mixture filling in the middle of the wonton wrapper.
- Brush the edges of wonton skin with water and fold into a triangle. Press down to seal, and then brush the corners with water and fold over the ends with your finger and press to seal. Place each wonton on the sheet pan.
- Cover wontons with a damp paper towel. Repeat until all wontons are done. Refrigerate for 3 hours.
- Remove, and then cover with plastic before cooking.
Heat the Wok to 425°F and add oil.
- Once oil is hot, add ground pork, onions, garlic, and ginger to Wok. Cook for 4 to 5 minutes. Do not allow pork to brown, but cook completely.
Add the chicken broth, bring broth up to a boil, and then lower heat to 175°F and simmer for 30 minutes. Strain the soup, if you wish.
Place wontons in Wok and broth. Bring heat up 425°F. Cook wontons for 4 to 6 minutes or until all are cooked through.
- Serve soup on the side with the wontons or use the soup "as is" and add cooked (boiled separately) wontons and carrots before pouring into bowls. Garnish with scallions.