Ingredients :
- WONTONS:
- 1/2 pound ground pork
- 1/4 pound uncooked shrimp, peeled and deveined, chopped
- 1/2 cup chopped green onions
- 2 teaspoons minced fresh gingerroot
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Shaoxing cooking wine
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package wonton wrappers
- BROTH:
- 6 cups reduced-sodium chicken broth
- 1-in. piece fresh gingerroot, peeled
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 bunch baby bok choy, roughly chopped
- Optional: Chopped green onions, hot chili oil
Directions :
- In a large bowl, thoroughly mix ground pork, shrimp, green onion, ginger, soy sauce, wine, sesame oil, salt and pepper. Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull two opposite corners together, forming a boat. Moisten corners with water; pinch to seal. Repeat.
- In a Dutch oven or large saucepan, bring chicken broth to a simmer over medium-high heat. Add ginger, soy sauce, wine, sugar and salt; cook until flavors have melded, 10-15 minutes. Add bok choy and prepared wontons; cook until tender, 3-4 minutes. Discard ginger.
- Distribute wontons in serving bowls; Pour hot broth and cooked bok choy in each bowl. If desired, garnish with green onion and hot chili oil.
