-
1
Make the wontons In a medium bowl, combine the pork, ginger, sesame oil, soy sauce, green onion and garlic.
-
2
Spoon 1 tablespoon of the mixture into the center of the wonton wrappers, moisten the edges with water, fold diagonally and pinch to seal shut.
-
3
Place the folded wontons on a baking sheet lined with parchment paper, cover with plastic wrap and keep them in the refrigerator until ready to use.
-
4
Make the soup In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.
-
5
In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes.
-
6
Rinse and coarsely chop.
-
7
In a large pot, heat the oil over moderately high heat.
-
8
Add the garlic, scallions and ginger and cook for 1 minute.
-
9
Add the stock and bring to a simmer.
-
10
Measure out 1/4 cup of the stock and set aside in a small bowl.
-
11
Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot and return the soup to a simmer.
-
12
Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.
-
13
Carefully add the wontons to the soup, bring to a slow boil, and cook over moderately high heat for 8 minutes, until the wonton meat is cooked through and no longer pink.
-
14
Taste the soup and add more of the vinegar and soy sauce if desired.
-
15
Serve with chili oil.
