Garnish with sliced scallionsoptional, sriracha, shredded cabbage
Make the Wontons
Combine the pork, scallions, rice vinegar, cornstarch, sesame oil, soy sauce and ginger in a medium bowl. Mix by hand, like you would a meatloaf. Combine well but try not to overwork the meat.
Next, fill a small bowl with water. Place a Wonton wrapper on a clean plate or work surface (cover remaining wrappers with a damp towel or cloth, to keep them from drying out while working).
Put a heaping teaspoon of the pork mixture onto the center of the Wonton. Dip your finger into the water and run it along the edges of a wonton wrapper.
Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.
With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Repeat with the remaining wrappers.
As you finish making the wontons, lay them onto a large plate or platter (wontons not touching), until all of the pork mixture is gone or until you run out of wonton wrappers. Using only a heaping teaspoon inside of each wonton works really well. You hardly have anything left over. If for some reason you do run out of wrappers, make small meatballs out of the leftover meat. If there are wonton wrappers, you can freeze them for another time.
Freezing The Wontons
If you are making the Wonton Soup right away, reserve half of the wontons; set aside.
To freeze the wontons, place the plate or platter of wontons (wontons not touching) inside the freezer for about 30 minutes. This will allow them to set and not stick together when putting them into the bag inside the freezer. (Set a timer so you won't forget to package them up.)
After 30 minutes, they should be firm to touch. Transfer them into a freezer safe bag, and place in the freezer, for later use.
Make the Wonton Soup
In a large saucepan, bring the chicken broth, water, bouillon cubes, soy sauce and sliced ginger to a boil over medium-high heat. Reduce the heat to low; let the ginger steep for about 10 minutes. Remove the ginger from the broth using a slotted spoon or strain through a sieve.
Return the broth to a gentle simmer; using a slotted spoon, gently add the prepared wontons one at a time, into the simmering broth. Increase heat as needed to keep a gentle simmer. Cook, stirring gently every few minutes, until the pork is done and the wontons begin to float, 5 to 8 minutes.
Add the mushroom slices to the soup during the last minute of cooking, to soften.
To serve, divide the wontons and mushroom slices among serving bowls using a slotted spoon, then ladle some of the broth into each bowl. Sprinkle with scallions, and/or shredded cabbage and add a few drops of sriracha, if desired.
Recipe Yields: 40 Wontons With only 4 servings of soup. This recipe makes a double batch of wontons and one batch of soup. Make a batch of wonton soup with half of the wontons and freeze the other half. You will need to make another batch of broth when you are ready to make wonton soup from the frozen wontons.
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