Chicken Wonton Soup

Ingredients:

Wontons:

•   100  Wonton Skins
•   1  Egg beaten

Filling:

•   1 lb minced Chicken
•   3/4 inch chopped Fresh Ginger
•   4 chopped Scalions
•   3/4 tsp  ground roasted Szechwan Pepper
•   1/2 tsp  Salt
•   1 tbsp  Corn starch
•   2 tbsp  Soy sauce
•   2 tsp  Sesame oil
•   1 Egg white

Soup:

•   4 Cups Chicken Broth
•   2 tbsp Soy Sauce (1/2 tbsp per cup of broth)
•   1/2 tsp  Hot pepper flakes in oil (1/8 tsp per cup)
•   Black pepper to taste
•   4 Green onions (chopped finely)

Method:

Makes 100 Wontons - This is much more than is needed for 4 cups of broth and stored one can use later with fresh soup.

Mix the ingredients for the filling thoroughly. Add 3/4 tsp of the filling to each wonton skin, and roll the skin diagonally until reaching a little past the center of the skin. Twist the ends, moisten with the beaten egg, and pinch the ends together.

Bring a large pot of water to a boil. Cook 20 wontons at a time. Drop 20 wontons into pot, and after a few seconds, stir carefully with strainer to loosen any that are stuck to bottom. When water is boiling again, wait 2-3 minutes, then pour in enough cold water to stop the boiling. When boiling again, cook 2 minutes longer. Remove wontons with wire strainer/spoon.

Heat the broth, add the other ingredients. To serve, place the desired number of wontons in a bowl, pour the soup over the wontons, and garnish with the green onion.