My favorite firework is the Friendship Pagoda. A little bright yellow house spins ’round like a top, emits sparks, and then up pops a pagoda and a little light glows within. My son Joe’s best first-grade friend is named Edison Seto. They make quite a pair. I love to see them out at recess walking with arms slung over each other’s shoulder. Joe has had friends, of course, before first grade, but they were all friends of the family. Edison is the first friend he has made on his own. It looks as if Joe is a good judge of character, for Edison is as sweet as can be. Edison lives in the family’s New Sunlight Market with his parents, grandparents, and tiny sister, Grace. Joe loves to play over at Edison’s. I would too; they get to ride their scooters up and down the aisles, snagging Little Debbie snack cakes for each lap. Edison’s family is from China and this has turned Joe into quite a fan of anything the slightest bit Chinese. This soup was inspired by their friendship and by the fine collard greens from the New Sunlight Market.
Keep the stack of wonton wrappers covered with a barely damp towel when not working with them to keep them from drying. Also cover the finished wontons with a damp towel until ready to use.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put the broth and collard greens in a large saucepan and set the pan over medium-high heat. Bring the mixture to a simmer.
Step 2
Meanwhile, in a medium bowl, combine the pork, ginger, soy sauce, and sesame oil.
Step 3
Arrange the wonton wrappers on a flat surface. Spoon the pork filling onto the center of each wrapper, to within 1/4 inch of the edges (about 1 teaspoon per wrapper). With wet fingers, pinch the edges together to seal, forming a triangle. Then bring the side points together and press together.
Step 4
Place the stuffed wontons into the slowly simmering broth. Cook for 8 minutes or until the wontons are tender and translucent. Remove the pot from the heat and stir in the green onions.
