Seriously Asian: Little Wontons Recipe

• 1 pack extra-thin egg wonton wrappers
• 1/2 pound pork
• 3/4 teaspoon sugar
• 1 teaspoon salt
• 1 Tablespoon Shao Xing rice wine
• 1 teaspoon ginger, grated
• 1/4 teaspoon finely ground white pepper
• 6 cups light pork broth
• 1/2 teaspoon sesame oil
• Sichuan pickled cabbage

1. Mix all the ingredients vigorously in a bowl and let rest for 30 minutes or up to a day.
2. Place a scant 1/4 teaspoon of filling in the middle of each wrapper and fold the wrapper over, pinching to seal in the filling. Extra wontons may be frozen.
3. In the meantime, bring the pork broth to a simmer and keep it warm on the stove.
4. Bring a pot of water to boil. Add about 40 wontons, or 10 wontons per person. Cook for 30 to 50 seconds and drain quickly.
5. Serve the wontons in the broth, with your choice of garnishes.

pack, pork, sugar, salt, rice wine, ginger, ground white pepper, light pork broth, sesame oil, cabbage

Taken from www.seriouseats.com/recipes/2010/06/seriously-asian-little-wontons-recipe.html (may not work)