WONTON SOUP WITH BOK CHOY

By stepjo7269

Taste of Home's Cooking School Magazine p. 28.

Ingredients

• Directions:
• ½ pound ground pork
• 1 large egg yolk
• 2 scallions, finely chopped
• 1 ½ inch piece peeled fresh ginger, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon Asian sesame oil
• ½ teaspoon salt
• 1/4 teaspoon white pepper
• 30 About 30 wonton wrappers
• 1 quart Kitchen Basics Chicken Stock
• 2 cups Kitchen Basics Pork
• Stock
• 1 pound bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced 4 scallions, coarsely chopped
• Salt and pepper to taste
• ● Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt and white pepper in a bowl until just combined.
• ● Place one wonton wrapper on a work surface.
• ● Place 1 rounded teaspoon of filling in center of square, then brush water around edges. Lift two opposite corners together to form a triangle to enclose filling. Press edges firmly around mound of filling to eliminate air pockets; seal.
• ● Moisten opposite corners of long side. Curl the moistened corners toward each other, overlapping one on top of the other. Press corners together to seal.
• ● Repeat with remaining wontons.
• ● Heat chicken stock and pork stock in an 8-quart stockpot.
• ● Stir in bok coy, scallions, salt and pepper and simmer, uncovered, until bok choy is crisp tender, 3-4 minuts.
• ● Add wontons and simmer uncovered, gently stirring, until filling is just cooked through, about 3 minutes.

Details

Servings 6

Preparation

Step 1

From: Kitchen Basics, Brecksville, Ohio