Yield: 4 servings
Ingredients
* 6 cups reduced-sodium chicken broth
* 1 cup cabbage, shredded
* 1/2 cup pork, shredded and cooked
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
* 16 wonton wrappers
* 1/4 cup scallions, chopped
Directions
Place the chicken broth and cabbage in a large saucepan, set pan over medium-high heat and bring to a simmer.
Meanwhile, mix together pork, soy sauce and sesame oil in a food processor. Pulse 3 or 4 times until the pork is finely minced but not a paste.
Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper (about 1 teaspoon per wrapper). Wet your fingers with water and pull up 4 corners of the wonton to create individual "purses". Pinch the edges together (with wet fingers) to seal.
Place stuffed wontons in simmering broth. Cook 5 minutes until wontons are tender and translucent. Remove from heat and stir in scallions. Serve.
