Wanton Soup

18 - 24 wanton wrappers

1/2 pound boneless lean pork, chopped finely (or chicken/lamb)
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper

Water for boiling wantons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Combine all the filling ingredients in a bowl, mixing well.
Lay one wanton skin in front of you.

Cover the remaining wanton skins with a damp towel to keep them from drying out.

Filling the wantons:
Moisten all the edges of the wanton wrapper with water.
Place a heaping teaspoon of wanton filling in the center.

Fold the wanton wrapper in half lengthwise, making sure the ends meet.
Press down firmly on the ends to seal.

Use thumbs to push down on the edges of the filling to center it.
Keeping thumbs in place, fold over the wanton wrapper one more time.

Push the corners up and hold in place between your thumb and index finger.
Wet the corners with your fingers.

Bring the two ends together so that they overlap.
Press to seal.

The finished product should resemble a nurse's cap.
Repeat with remaining wantons.

Alternate method:
Place the teaspoon of filling in the middle of the wrapper and twist to seal.
The final result should resemble a money bag or drawstring purse.

Boiling the wantons:
Bring a large pot of water to a boil.
Add the wantons, making sure there is enough room for them to move about freely.

Let the wantons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through.
Remove from the pot with a slotted spoon.

To make the soup:
bring the chicken stock to a boil.
Add the wantons and bring the soup back to a boil.
Add the green onion, remove the pot from the heat and add the sesame oil, stirring.
Ladle into soup bowls, allowing 6 wantons per person.

Courtesy: Chef Rhonda Parkinson