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1
In a large bowl, combine the pork, soy sauce, sesame oil, red pepper flakes, crushed garlic, ginger, egg yolk, rice vinegar, 1 of the sliced green onions and white pepper in a bowl.
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2
Mix well.
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3
Place a few wonton wrappers in front of you, as well as a small bowl of water.
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4
Moisten all of the edges with water and place a heaping teaspoonful of the pork mixture in the center.
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5
Fold the won ton in half lengthwise (like a triangle) and seal all of the edges.
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6
Use your thumbs to push down on the edges of the filling to center it.
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7
Fold over the won ton wrapper one more time.
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8
Push the corners up and hold in place with your fingers.
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9
Wet the corners with your fingers and bring the two ends together, pressing to seal.
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10
Repeat with remaining won tons.
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11
In a large stockpot, heat the vegetable oil, minced garlic and minced ginger over high heat.
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12
Saute until fragrant (about 30 seconds), and add the chicken stock, mushrooms and remaining 3 onions.
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13
Reduce to a simmer.
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14
Meanwhile, bring a large pot of water to a boil.
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15
Add the won tons and boil for 5-8 minutes.
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16
When the won tons are done boiling, remove them with a slotted spoon and add to the broth.
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17
Serve hot.
