Ease of Preparation: Easy
Yield: 5 servings
Ingredients:
- 7 cups (1.7 L) chicken stock
- 1 tablespoon (15 ml) sliced fresh ginger
- 30 Stuffed Wontons (see below)
- ½ lb. (225 g) baby bok choy, roughly chopped
- 7 oounces (200 g) wonton (egg) noodles
- ¼ cup (60 ml) green onions, finely sliced
- 1 tablespoon (15 ml) chili oil
- 1 tablespoon (15 ml) sesame oil
- Salt and pepper
Wontons:
- 30 wonton wrappers
- 3 ounces (80 g) ground pork
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 2 tablespoons (30 ml) finely chopped scallions
- ¼ teaspoon (2 ml) salt
- 1/8 teaspoon (0.5 ml) white pepper
- 1 egg white, lightly beaten
- 5 ounces (142 g) raw shrimp, finely chopped (size 26-30, peeled and deveined)
Method:
To make the wontons, put ground pork in a mixing bowl.
Add soy sauce, Shaoxing wine, scallions, salt and white pepper, and stir to combine.
Add egg white and shrimp, and mix thoroughly.
Place 1 heaping teaspoon of shrimp and pork filling in the center of a wonton wrapper.
Dip your finger in a small bowl of water and smear along the edges of the wrapper.
Fold the wrapper in half diagonally and press the edges together until they are completely sealed.
Fold the 3 ends around the stuffed wonton to form a pocket and pinch edges together.
Repeat process until all wonton wrappers have been stuffed.
Set aside.
To make the soup, bring chicken stock to a simmer in a large pot over medium-high heat.
Season with salt and pepper, and add ginger.
Once simmering, add stuffed wontons and bok choy.
Cook for 5-6 minutes, or until stuffed wontons are slightly al dente.
Meanwhile, bring a large pot of water to a boil over high heat.
Once boiling, add wonton noodles and cook for 3-4 minutes, or until slightly soft.
Strain noodles, and portion noodles into 5 individual serving bowls.
Ladle broth, stuffed wontons and bok choy over the noodles.
Garnish soup with green onions, chili oil, and sesame oil.
Serve.
