Savory ground beef and scallion filling served with thin egg noodles in a rich clear broth.
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In a large bowl, combine the ground beef, scallions, soy sauce, sesame oil, cornstarch, white pepper, and rice wine. Stir vigorously in one direction until the meat becomes a sticky paste.
Place a teaspoon of the beef filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and pinch the corners together to seal.
In a large pot, bring the beef stock and ginger slices to a gentle simmer. Season with a pinch of salt and a dash of soy sauce to taste, keeping the broth clear.
In a separate pot of boiling water, cook the wontons for about 4-5 minutes or until they float to the surface and the beef is cooked through.
Using the same boiling water (or a fresh pot), blanch the egg noodles for 1-2 minutes until al dente, then drain immediately.
If using leafy greens, quickly blanch them in the boiling water for 30 seconds until bright green.
Divide the cooked noodles and greens into serving bowls, then top with 5-6 wontons per person.
Ladle the hot, clear broth over the noodles and wontons, garnishing with extra fresh scallions if desired.
