Pork Wonton Soup - cooking recipe

Ingredients

Wonton filling
2 tablespoons minced celery
1 scallion, chopped fine
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 lb ground pork
1 tablespoon finely grated carrot (optional)
1 cup napa cabbage (chopped fine)
Wontons
40 wonton wrappers (about one package)
Soup
8 cups chicken broth (homemade or canned)
Topping
1 cup napa cabbage leaf, tips with no stem
2 scallions, chopped (green part only)

Preparation

Add all meat filling and let set for 30 minutes.
Mix the chopped cabbage with the pork.
Method:
Set out ten wonton wrappers on a counter surface.
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
Have a cup of water handy.
Moisten both index fingers with water.
With a corner pointing up, moisten two adjoining edges of the corner with water.
Repeat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along edge to seal tightly.
At the bottom,fold the remaining side corners together; moisten and seal tightly.
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
Place lid on saucepan and reduce the heat to medium.
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
Repeat until all forty wontons are cooked through.
Pour hot broth over wontons.
Add a bit of cabbage and scallion tops to each bowl and serve.