Fujianese Wonton Soup (Fujian Bian Rou)

Step 1

Remove one leaf from the Napa Cabbage (1 head). Cut the leaf into thin strips.

Step 2

Chop strips into finer pieces and add to a large bowl.

Step 3

Mince Fresh Ginger (2 slice) and slice Scallion (1). Seperate the white and green parts.

Step 4

Add ginger and white part of green onion to the large bowl.

Step 5

Add Ground Pork (0.75 pound) to the bowl along with Ground White Pepper (1/8 teaspoon), Soy Sauce (4 tablespoon), Egg (1), Oyster Sauce (1 1/2 tablespoon), Sherry Wine (1 tablespoon), Granulated Sugar (2 teaspoon), and Sesame Oil (1 teaspoon).

Step 6

Make sure your hands are clean and mix all the ingredients together.

Step 7

Put 1 teaspoon on the corner of one of the Wonton Wrappers (20).

Step 8

Then fold the wrapper toward the opposite corner. Put a little dab of water on the top of the skin. Now put your index finger in the middle and flod the two sides together. It should look like a square flower.

Step 9

In a pot, add Water (4 cup), Vegetable Oil (1 teaspoon), Chicken Powder (1 1/2 teaspoon), Salt (1/2 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (1/8 teaspoon), Sherry Wine (1 teaspoon), Sesame Oil (1/2 teaspoon) and the chopped green onion.

Step 10

Once the water comes to a boil, add the wontons. Once the water starts boiling again, turn the heat to medium-low and cook for 4 minutes. Stir gently and occassionally.

Step 11

After 4 minutes, turn off the heat and add in Distilled White Vinegar (2 teaspoon). Serve into bowls. Garnish with the chopped green onion.

Step 12

Enjoy!