Wontons & Wrapping

• Place all the meat wonton mixtures in a bowl and mix well.
• Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

Broth

• Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot). Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil. Place a lid on the pot and turn the heat to medium high for 10 minutes. Remove lid: discard the ginger and green onions. Turn the heat up to high and bring the broth to a boil.
• Add 10-15 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.
• Place the chopped green onions on top of the cooked wontons. Pour hot broth over cooked wontons.

Freeze

• Place parchment paper on a baking sheet. Then place uncooked wontons on the sheets (make sure to not over crowd them). Freeze for 30 minutes or until completely frozen. Transfer the frozen wontons to an airtight container or freezer zip lock bag. When ready to eat, follow the same instructions above but cook time will increase to 8-10 mintues or until they float.

Serve & Enjoy!