Wonderful Wonton Soup
- FOR THE SOUP:
- What you'll need
- 5 cups chicken broth (regular or low-sodium)
- 2 cups water
- 2 to 3 thin slices fresh ginger
- 5 or 6 bok choy leaves, washed
- Pepper to taste
- FOR THE WONTONS:
- 1/2 pound ground pork (for lower-fat wontons, use ground turkey)
- 2 scallions, finely chopped
- 1 tablespoon minced fresh ginger
- 1 small clove garlic, minced
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cornstarch
- 35 to 40 wonton wrappers
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.