Crystal Wonton

In a medium bowl combine ground beef, scallions, eggs, sesame oil, soy sauce, salt, cooking wine, 5 spice powder. Stir in bowl with 2 chopsticks until very smooth. Set aside for an hour or two so the flavors can blend.

Put the flour in a large bowl. Pour one cup of the water into the flour. Knead for about 5 minutes. During the kneading process add a little extra flour or water to make the dough the proper consistency; workable but not sticky. Cover the bowl with a damp towel and let it rest for 20 to 30 minutes.

Roll out fingers of dough until two to two and a half inches wide and as thin as workably possible, then cut into squares dusting one side with flour. Pinch off lumps of filling and place on the wrappers, sealing the edges by pinching the dough, dusted side out. Place the finished dumplings on dinner plates moving them to the freezer for about 30 minutes then empty the plates into one gallon ziplock bags. Continue until all the dough is used. Keep the ball of dough covered in the bowl as you are using it so it dosen't dry out while you work. I use the Kitchen Aid Pasta Roller attachment working the dough from a setting of 1 down to a setting of 5. The wrappers are hard to handle when I try going to 6. Also you can set aside the last bunch of dumplings for cooking without freezing.

Bring a pot of water to a fast boil. Add 1/2 teaspoon of salt. Put the dumplings in while stirring from the outside edge with a wooden spoon. Don't over crowd the pot. Boil for about 5 minutes for frozen dumplings. 3 or 4 minutes are sufficient for the non-frozen ones. Drain and add to the sauce in your bowl.

Combine all ingredients and divide between two soup bowls. Mix well. Add wonton and toss them in the sauce. Enjoy!