Wonton Soup

I got this from the Porktastic! episode of Quick Fix Meals with Robin Miller. We made all three dishes and though the original tenderloin was my favorite (so moist and delicious), this was very good as well. We served it with fried wontons filled with the left over pork mixture. Just going to copy her directions, since we followed them exactly.

Wonton Soup

• 6 cups reduced-sodium chicken broth
• 1 cup shredded cabbage
• 1/2 cup shredded or diced cooked pork
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 16 wonton wrappers
• 1/4 cup chopped scallions

1. Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.

2. Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.

3. Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.

4. Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.