This is another recipe from my favorite cookbook, Robin Miller Quick Fix Meals. I make this recipe when I have leftover pork. It is a very simple process but filling the wontons does take some time. I usually can get in the groove and whip them out quickly once I get going.
6 Cups Chicken Broth
1 Tablespoon Sesame Oil
1 Cup Shredded Coleslaw Mix
1 Cup Shredded Leftover Pork
1 Tablespoon Soy Sauce
24 Wonton Wrappers
1/4 Cup Chopped Scallions
Place broth in a large saucepan, set over medium-high heat, and bring to a simmer.
Meanwhile, heat the oil in a large skillet over medium heat. Add the slaw mix and cook, stirring, for 1 minute. Add the pork and soy sauce and cook, stirring, until the cabbage wilts, about 2 minutes. Remove from heat.
Arrange the wonton wrappers on a flat surface. Spoon 1 teaspoon of the filling onto the center of each wrapper. Wet your fingers with water and run a wet finger along the outer edge of the wrapper. Pull up the edges of the wrapper and pinch together, making a beggar's purse shaped wonton. When you run out of filling, place the stuffed wontons in the simmering broth and simmer until tender and translucent, about 5 minutes. Remove from the heat, stir in the scallions, and serve.
So good! You will not be disappointed!