This soup is so easy to make, even easier if you grab a buddy to help wrap those suckers. If it makes a lot, that's amazing. You can freeze (individual first) and bring them out the next time you have a craving for some delicious wonton soup.
broth: 8 cups homemade chicken broth, or store bought, low or no salt 1" knob of ginger, peeled & slivered 1 1/2 tsp sesame oil 1 tbsp soy sauce 2 tbsp rice wine vinegar
2 green onions, diced salt to taste
4 baby Bok Choy, ends trimmed
To make your dumplings, mix together all Wonton Filling ingredients in a medium bowl until just combined. You don't want to over mix.
To make the dumplings, you'll want to have some damp paper towel, small bowl of water, tray lined with parchment paper.
Working with only 1 - 1 1/2 tsp of meat mixture per dumpling, place a wonton wrapper in the palm of you hand, add your meat filling. Dip your finger in the bowl of water and dampen half of the wonton wrapper. Fold over into a half moon shape and seal and crimp. Place on your prepare tray and loosely cover with dampened paper towel to avoid drying out. Continue until you have no more filling.
(If you have a lot more dumplings than you expect to consume in this particular place and time, freeze individually on a try loosely covered with plastic wrap. Freeze for about an hour and transfer to ziplock and save for another time.)
In a pot, bring your broth to a boil, add the ginger, sesame oil, soy sauce and rice wine vinegar. Reduce to a simmer and allow to adapt its flavours.
At the same time, bring a second pot of water to a boil for you wontons. Add the wontons and cook for about 4 minutes. (10 wontons per bowl)
Add your bok choy and green onions to your broth, this should be just enough time in your broth to wilt your greens but not cook them too much.
Carefully strain your wontons and place in soup bowls. Ladle in the hot broth with some greens, top with any extra green onions.