(Courtesy Yuhong Sun)
½ lb pork
2 scallions, chopped
1 tsp fresh ginger, chopped
1 tsp cornstarch
1 tsp rice vinegar
½ teaspoon sesame oil
40 wonton wrappers
6 cups water
1 ½ cups vegetable broth
1 ½ cups water
1 tomato, chopped
Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.
Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.
Bring six cups of water to a simmer in a large pot. Gently place 12 wontons into boiling water. Add 1/2 cold water and allow water to return to a simmer. Repeat simmer with another 1/2 cup cold water. When wontons float to the surface of water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.
In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.
To serve, place one cup of soup in a bowl with 4 wontons.
3 servings, 475 calories per serving
Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer safe container. Cook from frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.