Wonton Soup

Ingredients

• Makes 8 servings
• 1 bunch green chives, cut into 1/8 inch pieces, divided
• 6 fresh mushrooms, sliced thin
• 1 lb. ground pork
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 egg, beaten
• 1/4 cup dry bread crumbs
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 oz) package wonton wrappers
• 8 cups chicken broth
• 1 dash soy sauce, or to taste (optional)
• 1 dash sesame oil, to taste (optional)

Directions

1. Dice the green chives, and set aside all but one tablespoon which will be used with the filling.
2. Slice the mushrooms, and set aside all but 1 tablespoon.
3. Finely chop the 1 tablespoon of chives and 1 tablespoon of sliced mushrooms.
4. Place into a bowl.
5. Add the ground pork, sesame oil, soy sauce, egg, bread crumbs, salt, and pepper.
6. Stir to thoroughly mix the pork filling.
7. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper.
8. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water.
9. To make the wonton, fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
10. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
11. Set the wontons aside on a piece of parchment paper.
12. Bring the chicken broth to a boil in a large saucepan over medium heat.
13. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface.
14. Reduce heat to a simmer, and gently stir in the reserved sliced mushrooms.
15. Let the soup simmer few more minutes.
16. Garnish with the remaining chives and a dash of soy sauce and sesame oil, and serve immediately.