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1
Add all meat filling and let set for 30 minutes.
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2
Mix the chopped cabbage with the pork.
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3
Method:
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4
Set out ten wonton wrappers on a counter surface.
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5
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
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6
Have a cup of water handy.
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7
Moisten both index fingers with water.
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8
With a corner pointing up, moisten two adjoining edges of the corner with water.
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9
Repeat with all ten wontons.
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10
Bring the opposite corner up and fold together over the filling to make a triangle.
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11
Run your fingers along edge to seal tightly.
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12
At the bottom,fold the remaining side corners together; moisten and seal tightly.
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13
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
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14
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
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15
Place lid on saucepan and reduce the heat to medium.
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16
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
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17
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
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18
Repeat until all forty wontons are cooked through.
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19
Pour hot broth over wontons.
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20
Add a bit of cabbage and scallion tops to each bowl and serve.
