Ingredients

The following ingredients have 4 Servings
  • 1/2 lb ground pork
  • 1 tablespoon fresh grated ginger or ginger paste
  • 1 tablespoon soy sauce
  • 2 green onions chopped (Set aside two tablespoons for garnish)
  • 3 tablespoons panko bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • Wonton skins (about 36-46)
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 small onion chopped
  • 8 ounces baby Bella Mushrooms thickly sliced
  • 3 large carrots thinly sliced
  • 3 stalks celery chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger or ginger paste
  • 6 cups vegetable broth or low sodium chicken broth
  • 4-5 cups Napa Cabbage chopped
  • 2 green onions chopped

Instruction

  • In a small bowl mix together pork, ginger, soy sauce, green onions, bread crumbs, egg, salt, and pepper. Cover and place in the refrigerator.
  • In large stockpot or dutch oven over medium heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes; stirring frequently. Reduce heat to low add garlic and ginger and cook for additional 1 minute. Add vegetable broth and bring the mixture to a boil.  Then reduce the heat and simmer until the carrots are tender; approximately 10 minutes.
  • Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
  • Once your carrots are tender add the stuffed wontons and  Napa Cabbage to the soup and simmer for 3 minutes.  Season with salt and pepper to taste. Finally garnish with green onions and serve.