Wonton Soup

I was craving wonton soup last week. But what began as an intended trip to PF Chang's quickly degenerated into ordering delivery pizza. This week now that Tyler is back from vacation, I have cleaned up my act. Starting with the wonton soup I made last night. The recipe is from a supplemental recipe book I received with my Saveur subscription.

Wonton Soup

4 cups chicken broth
1 half inch piece of ginger, sliced
4 scallions rough cut, whites only

Combine in a pot and bring to a simmer on medium high. Reduce heat and cook for 30 minutes. Remove solids when finished and hold broth on a low burner to keep warm.

1 head bok choy, washed and chopped in bite sized pieces

Cook bok choy in a large pot of boiling water until tender 3-5 minutes. I typically trim the stems at the base of the leaf.

1/4 pound shrimp, shelled, deveined and chopped
2 oz. ground pork
1/2 tsp. sesame oil
1 1/2 tsp. soy sauce
1/4 tsp. cornstarch
Wonton wrappers

Combine the sesame oil and soy sauce. Add cornstarch and mix until it dissolves. Fold in the raw meat until evenly combined. To make wontons, work on a clean surface with a small bowl of water nearby. Place a wrapper flour side down on the surface with the point towards you, so it looks like a diamond. Place a small amount of the filling in the middle of the wrapper 1 to 1 1/2 tsp. Wet the top 2 edges of the wrapper then press them together with the bottom 2 edges. The wonton should now be triangle shaped. Wet the left and right hand corners of the triangle and bring them together pinching lightly. They should look like little tortellini. Cook the wonton in boiling water in batches of 4 or 5. When they are done, they will float.

Place wontons in the bottom of the soup bowl, add some bok choy, and ladle the hot broth on top. Use fresh chopped scallions to garnish.