My mom is very hard to please when it comes to dinner, so I know this soup is a winner when she keeps asking for it. I remember the first time I planned on making it, I could not find wonton wrappers. First, I checked the Asian food aisle. After running around the store, I asked the front desk. Turns out they are in the produce section by the tofu since the wrappers are made of soy. Wonton wrappers are very versatile because you can fill them with anything, whether it’s an appetizer, dinner, or dessert. We serve this soup along with eggrolls.
Carla Cardello (www.chocolatemoosey.com)
- 6 ounces raw pork, chopped into 1/4 inch pieces
- 1 teaspoon brown sugar
- 1 tablespoon orange juice
- 2 tablespoons soy sauce
- 1 scallion, both white and green chopped (reserve some green for garnish)
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 24 wonton wrappers
- 4 cups chicken broth
- Extra scallion for garnish
- In a medium bowl, mix together pork, brown sugar, orange juice, 1 tablespoon soy sauce, scallion, and garlic. Let sit in the refrigerator for at least 30 minutes.
- Place 1 teaspoon of the pork mixture in the center of one wrapper. Wet edge with a little water and press two opposite corners together to seal, forming a triangle. Fold all three corners so they meet in the middle. Repeat with the remaining wrappers and filling.
- Meanwhile, bring broth to a rolling boil in a wok or large saucepan. Add wontons and cook 5-10 minutes or until wontons are soft and not gummy. Add remaining 1 tablespoon soy sauce and scallions for garnish.