1bunchgreen onions (scallions or green shallots) - white parts only and reserve the green part for later
5slicesginger
5slicesginger - thin
½cuprice wine vinegar
1tablespoonsoy sauce
1tablespoonblack peppercorns
1pinchsalt - coarse
⅓cupshiitake mushrooms
Instructions
Wonton Instructions
Mix all wonton ingredients except for the wrapper. Combine well.
Place about a tablespoon of wonton filling in the middle of the wonton. Wet the perimeter of the wonton and place a second sheet on top and press hard to seal. Repeat until done. These can be frozen for up to 2 weeks.
Broth Instructions
Place all broth ingredients (except mushrooms and wine) in a stockpot for about 2 1/2 hours, add the mushrooms and wine at the end.
Bring a large pot of water to boil (not the broth). Add about half the wontons. Let them come to the surface, add about a cup or two to water and let wonton resurface again. Remove with slotted spoon and place in hot broth. Repeat.
To serve, put 2 or 3 wontons in a bowl and ladle soup on top and add thinly sliced green onions.
I have used bok choy (green) instead of napa and mushroom types in the soup.