Author Notes: A common soup that is ordered from most Chinese restaurants. My version, rated by my son and wife, topped that of a very popular Chinese restaurant in New York City. In my son's rating, the broth was better and the dumpling was identical. Not bad for a midwestern boy. - Dax Phillips
- 1 pound ground pork, 2 tbsp reserved for stock
- 1/4 teaspoon dark sesame oil
- 1/4 teaspoon fish sauce
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon salt
- 1/2 cup green onions, finely sliced
- 1/2 teaspoon corn starch
- 12-18 wonton wrappers, approximately
- 1 egg, beaten
- 1 tablespoon water
- 7 cups homemade chicken stock, approximately
- Begin by adding the pork, sesame oil, fish sauce, white pepper, salt, half of the green onions, and corn starch to a mixing bowl, and do just that, mix. Make sure all of the ingredients have incorporated. To a smaller bowl, beat the egg, and add the water, and mix.
- To make your wonton, lay a wrapper out onto a plate, or in your hand. Add about a tablespoon or less of the mixture into the middle of the wrapper. Lightly brush some of the egg wash along the perimeter of the wrapper. Fold one corner of the wrapper to the opposite side, and pinch to secure. Take the other corner, and do the same, then give it a slight twist. Repeat this process until the pork mixture is done.
- Next get a large pot of water to a rolling boil. Add the dumplings to a parchment paper lined steamer. Place the steamer to the top of the boiling water, cover, and let these steam for about 10 minutes. During this time, get the chicken stock into a large pot and bring it to a boil, and toss in the ground pork. Cook the broth for about 5 minutes, or until the ground pork is fully cooked, then remove the pork with a slotted spoon and discard. Toss in the remaining sliced green onions. When the wontons are cooked, add them to the chicken stock, turn off the heat, and let them sit in the broth for about 5 minutes before serving.
- To serve, ladle some of the broth, and a few of the dumplings in each bowl.