YIELD: 20 servings 12 oz. onions, 1/4" dice 2 Tbsps. olive oil/vegetable oil blend 6 qts. water 8 oz. chicken base 1 cup, 8 Tbsps. cornstarch 1 cup, 8 Tbsps. water 1 tsp. ground ginger 1/4 tsp. white ground pepper 10 large eggs, whipped 12 oz. napa cabbage, shredded 3 oz. scallions, sliced thinly 1 lb. wonton wrappers In a large saucepot or kettle, heat oil. Saute onions until translucent, approximately 3 to 5 minutes. Add 1st amount of water, chicken base, ginger and white pepper and ...

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