Wonton Soup

• 18 -24 wonton wrappers
• 12 lb ground pork
• 1 tablespoon soy sauce
• 12 teaspoon sesame oil
• 14 teaspoon crushed red pepper flakes
• 2 large cloves garlic, crushed
• 1 inch ginger, root grated
• 1 egg yolk
• 1 teaspoon seasoned rice vinegar
• 4 green onions, thinly sliced
• 14 teaspoon white pepper
• 1 tablespoon vegetable oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 8 cups chicken stock
• 4 white button mushrooms, sliced

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

wonton wrappers, ground pork, soy sauce, sesame oil, red pepper, garlic, ginger, egg yolk, rice vinegar, green onions, white pepper, vegetable oil, ginger, garlic, chicken stock, white button mushrooms

Taken from www.food.com/recipe/wonton-soup-440405 (may not work)