Name: Wonton Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 0.5 pound ground pork; 0.25 pound raw shrimp (peeled, deveined, and finely chopped); 2 green onions (finely chopped); 1 tablespoon low-sodium soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon fresh ginger (grated); 1 teaspoon cornstarch; ½ teaspoon sugar; ¼ teaspoon white pepper; 36 square wonton wrappers; 8 cup low-sodium chicken broth; 1 fresh ginger (1 inch, sliced); 2 clove garlic cloves (smashed); 2 tablespoon low-sodium soy sauce; 1 teaspoon toasted sesame oil; ¼ teaspoon white pepper; 4 heads baby bok choy (halved lengthwise); 2 green onions (thinly sliced, for garnish)

Instructions

Make the filling
Make the filling:
In a bowl, mix ½ pound ground pork, ¼ pound finely chopped shrimp, 2 chopped green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon cornstarch, ½ teaspoon sugar, and ¼ teaspoon white pepper. Stir in one direction for 1 minute, until sticky.
Fold the wontons
Fold the wontons:
Place 1 heaping teaspoon of filling in the center of a wonton wrapper. Wet the edges with water, fold into a triangle, pressing out the air, then bring the two bottom corners together and pinch to seal. Repeat with all 36 wrappers, keeping them covered with a damp towel.
Make the broth
Make the broth:
In a large pot, bring 8 cups chicken broth, 1 inch sliced ginger, 2 smashed garlic cloves, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and ¼ teaspoon white pepper to a simmer. Simmer for 10 minutes, then remove the ginger and garlic.
Cook the wontons
Cook the wontons:
Bring a separate large pot of water to a boil. Cook the wontons in 2 batches for 3 to 4 minutes, until they float and the filling reaches 160°F. Add 4 halved baby bok choy to the broth for the last 2 minutes.
Serve
Serve:
Divide the cooked wontons and bok choy among 6 bowls, ladle the hot broth over the top, and sprinkle with 2 sliced green onions.

Tips

Cooking the wontons in plain water keeps the starch from clouding your broth. To freeze, arrange uncooked wontons in a single layer on a sheet pan, freeze until firm, then bag them for up to 3 months and cook from frozen for 5 to 6 minutes. Add a drizzle of chili oil for spicy wonton soup.

Storage

Store broth and cooked wontons separately in the refrigerator for up to 2 days, since wontons get soggy in liquid. Uncooked wontons freeze well for up to 3 months.