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Salted Egg and Wonton Soup

Soups and Congees

Salted Egg and Wonton Soup
1/2 pound ground pork
1 Tablespoon Chinese rice wine
1 teaspoon thin soy sauce
3 raw Chinese salted eggs, peeled and chopped
24 wonton wrappers
6 cups chicken broth
1/8 teaspoon ground white pepper
24 medlar (optional)
1. Mix pork, rice wine, soy sauce, and eggs.
2. Put one teaspoon of the mix on each wonton wrapper, wet edges with wet fingers and seal then fold in your favorite style (pillow, nurses cap, etc.).
3. Bring four cups of water to the boil and boil wontons until they float to the surface of the water, remove with a slotted spoon and ladle three each into eight soup bowls.
2. Bring the broth to the boil, add medlar and white pepper and pour over the wonton, then serve.

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