Ingredients:
Soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
Wontons:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon Watkins Pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
Directions:
In a large saucepan, combine the chicken broth, water and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper and conrstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towl to keep them from drying out. Assemble the wontons , place them on a large plate or a baking sheet lined with waxed paper and cover them loosely with plastic wrap.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.
How to make a Wonton:
Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
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