Lamb Wonton Soup

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons minced celery
• 1 scallion, chopped fine
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon sesame oil
• 1/2 lb ground lamb
• 1 tablespoon finely grated carrot (optional)
• 1 cup napa cabbage (chopped fine)
• 40 wonton wrappers (about one package)
• 8 cups chicken broth (homemade or canned)
• 1 cup napa cabbage leaf, tips with no stem
• 2 scallions, chopped (green part only)

Recipe

• 1 add all meat filling and let set for 30 minutes.
• 2 mix the chopped cabbage with the lamb.
• 3 method:.
• 4 set out ten wonton wrappers on a counter surface.
• 5 place 3/4 teaspoon of the filling in the center of each wonton wrapper.
• 6 have a cup of water handy.
• 7 moisten both index fingers with water.
• 8 with a corner pointing up, moisten two adjoining edges of the corner with water.
• 9 repeat with all ten wontons.
• 10 bring the opposite corner up and fold together over the filling to make a triangle.
• 11 run your fingers along edge to seal tightly.
• 12 at the bottom,fold the remaining side corners together; moisten and seal tightly.
• 13 in a large saucepan, bring the chicken broth to a boil over medium/high heat.
• 14 using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
• 15 place lid on saucepan and reduce the heat to medium.
• 16 when the broth returns to a boil and the wontons start to float, remove pan from the heat.
• 17 with a strainer, transfer the wontons from the pan to 6 individual soup bowls.
• 18 repeat until all forty wontons are cooked through.
• 19 pour hot broth over wontons.
• 20 add a bit of cabbage and scallion tops to each bowl and serve.