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Wonton Soup with Bok Choy
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Submitted by:
Rebecca |
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Wonton Soup with Bok Choy, is a delicious asian soup, much like chicken noodle soup. |
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INGREDIENTS:
- 2 pound(s) , country-style pork ribs
- 2 pound(s) , chicken thighs, legs, and wings
- 4 whole , scallions coarsely chopped
- 1 whole , fresh ginger peeled, chopped (2-inch piece)
- 12 cup(s) , water
- 1 1/2 pound(s) , bok choy leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
- 1 1/2 teaspoon(s) , salt
- 1/4 teaspoon(s) , white pepper
- 1/2 pound(s) , ground pork
- 1 large , egg yolk
- 2 whole , scallions finely chopped
- 1 whole , fresh ginger peeled, finely chopped (1/2-inch piece
- 1 tablespoon(s) , soy sauce
- 1 teaspoon(s) , rice vinegar
- 1/2 teaspoon(s) , asian sesame oil
- 1/2 teaspoon(s) , salt
- 1/4 teaspoon(s) , white pepper
- 30 whole , wonton wrappers thawed if frozen
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| Instructions: |
Make broth:
Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
Make wontons:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Finish soup:
Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncover
notes:
• Broth can be chilled up to 1 day.
• Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen. |
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