wor wonton soup

Wonton wrappers (includes egg roll wrappers), 36 wrapper, wonton (3-1/2" square) (remove)
Ground Pork, 16 oz (remove)
Ginger Root, 0.25 cup slices (1" dia) (remove)
Garlic, 3 clove (remove)
Lemon grass (citronella), fresh, .13 cup (remove)
Cilantro, raw, 1 tbsp (remove)
Egg, fresh, 2.5 large (remove)
*Bean sprouts, 2 cup (remove)
Broccoli, fresh, 6 spear (about 5" long) (remove)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
Green Peppers (bell peppers), .5 cup, strips (remove)
Scallions, raw, .33 cup, chopped (remove)
Mushrooms, fresh, 5 large (remove)
*99% fat free chicken stock, 4 cup (remove)
*China Lily Soya Sauce, 2.5 tbsp (remove)
*Prawns - approx 15 small prawns or 125g, 125 gram(s) (remove)
Water, tap, 4 cup (8 fl oz) (remove)

beat eggs and set aside. combine ginger, garlic, lemongrass and cilantro in food processor until fine. Add to pork along with beansprouts, approximately 1/2 an egg and salt and pepper. mix well. divide into 36 wonton wrappers and make the wontons by folding the papers over the meat in a triangle and gluing them together with a bit of the beaten egg or water. pinch the to outside corners together to make your dumpling.
simmer the stock with the trim from the ginger and the lemongrass and the prawn peels.
Peel and slice the carrots diagonnally 1/8" thick. Cut the broccoli into nice pieces, cut the pepper into strips, julienne the cabbage, thin slice the mushrooms and green onions(scallions). Strain the stock and add the water, soya sauce and salt and pepper to taste. add everything but the cabbage and green onions. Bring to a simmer. Gently pour in the remaining beaten eggs while stirring. Serve immediately with cabbage (substitute bean sprouts if you like) and onions on top.

Number of Servings: 12

Recipe submitted by SparkPeople user SHORED1.