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
- bunch green onions: 1 piece (cut into 1/2 inch pieces, divided)
- mushrooms: 6 piece (sliced, fresh)
- ground pork: 1 pound
- sesame oil: 1 Tbsp (optional)
- soy sauce: 1 Tbsp (optional)
- egg: 1 piece
- dry bread crumbs: 0.25 cup
- salt: 0.25 tsp
- ground black pepper: 0.5 tsp
- wonton wrappers: 1 pack (16 ounce pack)
- chicken broth: 8 cups
- uncooked medium shrimp: 16 piece (peeled and deveined, optional)
- medium head bok choy, torn into 2-inch pieces: 1 piece
- snow peas: 16 piece
- dash soy sauce: 1 piece (to taste, optional)
- dash sesame oil: 1 piece (to taste, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
