Ingredients:
Broth
- 2 Tbsp olive oil
- 1.5 C roughly chopped onion
- 1/4 C rough chopped ginger
- 6 cloves garlic (smashed)
- 8 C chicken broth
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 tsp sesame oil
Wonton "filling"
- 14-16 oz ground pork
- 1/4 C panko
- 2 eggs
- 1 Tbsp soy sauce
- 1 Tbsp grated ginger
- 1 Tbsp minced chives (I used green onion)
- 2 tsp vinegar
- 1/2 tsp sugar
Additional ingredients
- 3-4 baby bok choy (chopped)
- 12-15 wonton wrappers (cut into halves or quarters)
- chopped green onion for garnish
Directions:
Heat olive oil in a pot, over medium heat. Add onion, ginger and garlic and saute until translucent. Add remaining broth ingredients. Bring to a light boil. Lower temperature to simmer for 30 minutes. Strain (or use skimmer spoon) to remove all vegetables from the broth. Reheat broth to medium-high heat.
Combine all wonton filling ingredients until well mixed. Carefully drop teaspoon sized balls of filling into broth and cook until heated through.
Stir in bok choy and simmer until tender. Then add wonton wrappers one at a time into broth while stirring. Simmer 3-5 minutes.
Serve and garnish with green onions.
