Asian Recipes: Wonton Soup

                                    Wonton Soup

 Ingredients:                                

1/4 kilo ground pork 
1/4 cup finely chopped cabbage 
1/4 cup finely chopped shelled and deveined shrimps 
1/4 cup chopped spring onions 
1 egg, lightly beaten 
1 1/2 tablespoons cornstarch 
2 tablespoonssoy sauce 
2 teaspoons sesame oil, divided 
1 teaspoon oyster sauce 
wonton wrappers 
1 egg white, lightly beaten 
1/2 kilo mustard, cut into 1" length
6 - 8 cups chicken broth 
1 teaspoon AJINOMOTO GINISA FLAVOR MIX 
1/4 teaspoon "AJI-NO-MOTO" Super Seasoning

Cooking Procedures:

1. In a large bowl, combine pork, cabbage, shrimps, 2 tablespoonsof spring onions, egg, cornstarch , soy sauce, sesameoil andoyster sauce. Mix well. 
2. For wontons, work with about 12 wrappers at a time, keepingremaining wrappers covered with plastic wrap.
3. Place 1 wonton wrapper on work surfacewith one pointfacing you. Place 1 teaspoon filling in bottom corner and  fold bottom cornerover filling. Moistenside corners ofwonton wrapperswith egg white. Bring side cornerstogether  overlapping slightly ;pinch together to seal.Cover withplasticwrap while ffillingremaining wrappers. 
4. Cook immediately; you may refrigerate this up to 8 hours orfreeze in a resealable plastic bag.
5. Add wontons to large pot of boiling water and cook untilfilling is no longer pinkish, about 4 minutes. Drain. Place in  a bowl of cold water to prevent from sticking together.
6. Bring chicken brothto a boil. Add mustard and sprinkle withAJINOMOTO GINISA FLAVOR MIXand AJI-NO-MOTO"Super Seasoning.
7. Drain wontons, add to hot broth .
8. Ladle to soup bowls and garnish with remaining spring onions. 

Makes 8-10 servings.