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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy! Ingredients:
1 bunch green onions, cut into 1/2-inch pieces, divided |
6 fresh mushrooms, sliced |
1 pound ground pork |
1 tablespoon sesame oil |
1 tablespoon soy sauce |
1 egg |
1/4 cup dry bread crumbs |
1/4 teaspoon salt |
1/2 teaspoon ground black pepper |
1 (16 ounce) package wonton wrappers |
8 cups chicken broth |
16 uncooked medium shrimp, peeled and deveined (optional) |
1 medium head bok choy, torn into 2-inch pieces |
16 snow peas |
1 dash soy sauce, or to taste (optional) |
1 dash sesame oil, to taste (optional) |
Directions:
1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
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