24 wonton wrappers
½ cup finely chopped Napa or Savoy cabbage
6 oz ground pork, not all lean
6 green onions or scallions finely chopped, divided
1 tbsp finely chopped, peeled fresh ginger
1 tsp soy sauce
1 1/2 tsp sesame oil, divided
29 oz reduced sodium chicken broth
4 cups water
2 tsp rice vinegar
- In a medium bowl, toss cabbage with ½ tsp salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels and firmly squeeze out excess liquid.
- Return cabbage to bowl. Add pork, half the green onions or scallions, ginger, soy sauce and 1 tsp sesame oil
- Make wontons
- In a large pot, combine broth, 4 cups water and 1 teaspoon salt. Bring to a boil. Add wontons one at a time and return to a boil. Reduce heat to medium and simmer until wontons are cooked through, about 4-6 minutes.
- Stir in remaining green onions or scallions, remaining sesame oil, and the rice vinegar.