Pork, Walnut And Sage Wonton Soup

• For the garlic Sage broth
• 10 cups light chicken broth
• 8 fresh sage leaves torn in half
• 5 cloves garlic, thinly sliced
• For the Wontons.
• 1/2 pound ground pork
• 1/2 cup walnuts which have been toasted in a 350F oven for 8 to 10 minutes, cooled and then ground
• 1 large green onion, thinly sliced
• 2 tablespoons minced fresh sage
• 2 minced garlic cloves
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 30 to 36 wonton wrappers
• Sliced green onion for garnish
• Walnut oil for drizzling over the soup
• The Garlic Sage Broth

1. Place all ingredients in a medium sauce pan, bring to a boil and then down to a gentle simmer for 20 minutes. Cover and let steep for about an hour. Strain the broth and return to the pan. Set aside.
2. Thoroughly mix the pork, ground walnuts, sliced green onion, garlic, ginger, sage, salt and pepper together. Refrigerate for about an hour before making the wontons.
3. Place a scant teaspoon of filling on the center of each wonton and then fold into your desired shape.( I used the "envelope" by folding to form a triangle and then folding the 2 corners together to resemble a small envelope.
4. Reheat the garlic sage broth to boiling and hold at a simmer.
5. Boil the wontons in water for just under two minutes and remove with a slotted spoon to paper toweling.rnYou probably will have to do this in batches
6. Place 5 or 6 wontons in a shallow soup bowl and pour about a cup of the hot broth over.
7. Drizzle 1/2 teaspoon walnut oil over and garnish with a little green onion.

garlic, chicken broth, sage, garlic, wontons, ground pork, walnuts, green onion, fresh sage, garlic, ginger, salt, black pepper, wonton wrappers, green onion, oil, garlic

Taken from food52.com/recipes/15512-pork-walnut-and-sage-wonton-soup (may not work)