Thai Wonton Soup with Shiitake Mushrooms

Wontons:
3 scallions, chopped
1/4 cup Thai fish sauce
1 1/2 cups bok choy, finely chopped
2 tablespoons granulated garlic
1 tablespoon white pepper
3 eggs, beaten
1/2 cup cilantro, chopped
1/2 pound ground pork
1 package wheat or rice paper skins

Broth:
3 pints chicken broth
1 tablespoon garlic, minced
2 tablespoons salad oil
1/4 cup tamari or soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, chopped
4 ounces shiitake mushrooms, stemmed and julienned

Wonton Preparation: Combine all ingredients except skins in a stainless steel bowl and stir together with a fork; or, mixture can be pulsed several times in a food processor to combine. Place a small amount of filling in the center of a wonton wrapper. Brush top two edges of wrapper with water and fold over into a triangle to seal while pushing air out of the filling with your fingers. Moisten two tips of wrapper and fold together os demonstrated in class. Repeat with the rest of wontons. Poach in simmering water until wrinkled and cooked through. Keep warm for soup.

Soup Preparation: In a large saucepan, heat the oil over medium heat and add the garlic. Cook through but do not brown. Add the chicken broth, vinegar, tamari and ginger. Let simmer for 10 minutes. Add the shiitake mushrooms and simmer another 10 minutes. Add the cooked wontons and heat through. Just before serving, add the cilantro.

Serves 8.