Wonton Soup

Made this with the SpringRolls recipe and again, once the prep is done, it’s easy.  Also much healthier than a restaurant when you buy low sodium chicken broth.


6 cups of low-sodium chicken broth

1 cup shredded cabbage

1/2 cup diced or shredded pork

1 tablespoon soy sauce

1 tablespoon sesame oil

16 wonton wrappers

1/4 cup chopped scallions


Put cabbage and broth in a sauce pan and heat on medium heat. Bring to a simmer.

After cooking pork in a skillet until cooked, put in a food processor with soy sauce and oil and pulse until finely minced

Arrange your wontons on a flat surface

Spoon approximately 1 teaspoon of pork mixture in the middle of each wrapper

Wet fingers with water and form individual “purses” (did someone say purse?)

Pinch the edges together to seal. *Instructions are on the back of the package

Place the finished wontons in the simmering broth and cook 5 minutes until translucent

Remove from heat and add scallions

Serves 4

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