Pork or Chicken Wonton Soup

Smell the aroma of ginger and sesame oil and soya sauce????? .......  ahhh.....its so enticing you know the soup is going to be extremely flavourful!     I found this recipe in the Looney Spoons Cookbook called Crazy Plates.  I've made this one so much that the book automatically falls open to it since this page is a bit worn and splattered!  I have tweeked it just a bit by adding the Shanghai Bok Choy.  You can see the small leaves in the picture, the green is so dark in contrast to the white stalks.  
This soup is basically two steps - you get your broth simmering in the pot while you make the won tons and then drop them in to finish.
Broth in Large Soup Pot
Simmer on low to medium heat 8 cups water + 3 cubes of Knorr Chicken Bouillon 
Add 1/4 cup green onions chopped, use the greens too
Small bag of Shanghai Bok Choy with bottoms cut off to let the leaves loose, you can use the large Bok Choy chopped
1 tbsp reduced sodium soy sauce
2 tsp sesame oil
1 tsp grated ginger root*

*Tip: My youngest taught me to keep my Gingerroot in the freezer and he was right, it will grate very easy.  I love this little 3" grater for this.

Wash hands well and wash kitchen counter off and dry before starting the wontons below.


Separate an egg white into a small bowl - this will be used to rim the edges of the wonton wrappers before you fill and seal them.

Package of Wontons found in the produce section.  You need only 1 half which is about 26.  Keep other half for other recipes or another batch of soup, good for about 1 month in fridge.  Lay out wonton wrappers on clean counter.

Wonton Filling: in medium size bowl
1 cup of ground chicken or ground pork
1/4 cup of minced green onions, use greens too
2 tsp reduced sodium soya sauce
1 tsp grated gingerroot
1 tsp sesame oil
1 tsp cornstarch
1/4 tsp kosher salt

Mix above in a bowl and then using about 1 tsp drop in middle of each wonton wrapper.  You do not want to have too much filling as they will not fold well and keep sealed.  Using your fingers dip into the egg white and edge top and 1 side of the wonton.  Do each one, then wash your hands.  Now pick up each wrapper and seal into a triangle, squeezing shut.   The egg white acts like a glue!   Fold all triangles and then join the two points together and squeeze together making wonton.

 Now you are ready to drop all filled wontons into the soup and stir gently with slotted spoon.  Stirring keeps them from sticking together.   Keep on medium heat and cook for about 15 to 20 minutes, keep to a low simmering boil.   This will make about 5 to 6 bowls of soup depending on how many wontons you put in each!     Serve piping hot.