Ingredients:

garlic

ginger

4 cups reduced-sodium chicken broth

1 cup shredded cabbage

8 oz ground pork

1 egg yolk

1 tablespoon soy sauce

1 tablespoon sesame oil

fish sauce

16 wonton wrappers

1/4 cup chopped scallions

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Instructions:

1. Cook pork and set aside to cool

2. Drizzle olive oil in soup pot add garlic and ginger and stir until fragrant

3. Add broth, cabbage and splash of fish sauce; bring to a simmer for 20 minutes

4. While broth is simmering, add soy sauce, sesame oil, and egg yolk to pork

5. Arrange wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, about 1 teaspoon per wrapper. Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.

6. Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and top with scallions.

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