Wonton Soup
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. For Soup
  2. In a large saucepan, combine the chicken broth, water, and ginger slices.
  3. Cover and bring the broth to a gentle simmer, then turn off the heat.
  4. Cut the bok choy into small pieces and set aside.
  5. Combine remaining ingredients, except wonton wrappers.
  6. Mix well.
  7. To make wontons
  8. Remove wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out.
  9. Place a wrapper flour side up on your work surface.
  10. Drop a scant teaspoon of meat mixture onto the wrapper.
  11. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet.
  12. Pinch the edges to seal them.
  13. Dab a drop of water on the two corners and fold them in so they overlap above the indentation.
  14. Pinch them together to secure them in place.
  15. To Assemble:
  16. Bring the chicken broth to a boil.
  17. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil.
  18. 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.
  19. Turn off the heat and add pepper to taste.
  20. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.
Recipe Notes

Use fresh spinach or sugar snap peas in place of Bok choy if desired. 

If you can not find wontons wrappers, egg role wrappers cut in quarters work well also. Wonton wrappers are pretty easy to make also (Recipe coming soon.)