Wonton Soup

Ingredients

• 1/8 teaspoon salt
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sesame oil (for the filling)
• 1 1/2 teaspoons soy sauce
• 1 egg white (for the filling)
• 1 organic green onion (including top), minced
• 1 tablespoon water chestnuts, finely chopped
• 1/4 pound lean pork
• 25 wonton wrappers
• 1 egg white (for the wontons)
• 6 cups soup broth
• 1/4 cup water chestnuts, sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 teaspoon sesame oil (for the soup)
• 1 pinch white pepper
• Organic green onions, thinly sliced (for garnish)

Directions

1. Prepare the filling: Combine salt, cornstarch, 1/2 teaspoon sesame oil, soy sauce, 1 egg white, green onion, water chestnuts, and lean pork in a small bowl; mix well.
2. To fill each wonton, place 1 teaspoon of filling in the center of each wonton wrapper, keeping remaining wrappers covered to prevent drying.
3. Brush edges of wrappers lightly with egg white. Fold in half over filling to form a triangle and press edges firmly to seal.
4. Place filled wonton on a plate and cover with a damp cloth while filling the remaining wrappers.
5. In a large pot of boiling water, cook the wontons for approximately 2-3 minutes until filling is thoroughly cooked.
6. Drain and then place in a bowl of cold water to prevent wontons from sticking together.
7. Bring the broth to a boil in a large saucepan.
8. Add the water chestnuts, bamboo shoots, 1/2 teaspoon sesame oil, and white pepper; cook for 1 minute.
9. To serve, drain the wontons, and add them to the hot broth. Garnish each portion with green onion.