MAKE IT CUTE
Happy Chinese New Year! Ring it in right with this mouth-watering wonton soup
8 oz regular or lean ground pork
4 green onions, minced, divided
1 tbsp soy sauce
1⁄2 tsp five-spice powder
1⁄4 tsp freshly ground black pepper
24 wonton wrappers, thawed if frozen
1 egg, lightly beaten
8 cups chicken stock
Note: Five-spice powder is a blend of ground cloves, fennel seeds, cinnamon, star anise and Szechwan peppercorns. Most large grocery stores stock it, but if you can’t find it, just use a mixture of the individual spices. It will still taste delicious.
1. Line a baking sheet with parchment paper.
2. In a large bowl, combine pork, half the green onions, soy sauce, five-spice powder and pepper. Mix with your hands until well combined. To taste for seasoning, heat a small skillet over medium heat and fry a spoon-sized patty until no longer pink. Taste and adjust seasoning with soy sauce, five-spice powder and pepper, if necessary.
3. Place a rounded teaspoon of filling in the center of each wonton wrapper. Brush beaten egg around the edges of the wrapper. Lift two opposite corners together to form a triangle and enclose filling, pressing all edges firmly to eliminate air pockets and seal. Place wontons on prepared baking sheet, making sure they don’t touch.
4. In a large pot, bring stock to a simmer over medium heat. Add wontons and simmer until wrappers are tender and filling is cooked through, about 8 minutes.
Ladle stock into heated bowls and top each with 4 wontons. Garnish with the remaining green onions.