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Wonton Soup

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1/2 pound ground pork
1 teaspoon cornstarch
4 tablespoons water
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 teaspoon fresh ginger, minced
4-5 Chinese cabbage leaves, finely chopped
35-40 wonton wrappers
8 cups chicken broth
Dash sesame oil


Combine first six ingredients in a small bowl and marinate for 30 minutes. Combine the chopped cabbage and pork mixture and place 3/4 tsp in the center of each wonton wrapper. Moisten the edges of the wrapper with water. Fold two opposite corners together over filling to make a triangle. Fold the two opposite corners together, moisten and seal tightly.

In a large saucepan, bring chicken broth to a boil over high heat; drop in wontons, stirring gently. Cover and reduce heat to medium. When the broth comes to a second boil and the wontons are floating, remove from heat. Carefully place the wontons in serving bowls and pour in the broth. Sprinkle with a dash of sesame oil.

Makes 6 to 8 servings

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