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