1 T. vegetable oil
1 T. plus 1 tsp. chopped fresh garlic
2 T. finely chopped fresh ginger
1/3 c. plus 3 T. thinly sliced scallions
10 c. chicken stock
1/2 lb. ground pork
1 egg yolk
2 tsp. soy sauce
1 1/2 tsp. rice wine vinegar
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper
about 30 wonton wrappers
1 1/2 c. thinly sliced bok choy
1/2 c. thinly sliced shitake mushrooms
1/4 c. sliced bamboo shoots
In a large soup pot over medium heat, heat the oil. Add 1 T. garlic and 1 T. ginger saute until fragrant.
Add the chicken stock and scallions and bring to a boil. Reduce heat and simmer while the wontons are being assembled.
In a mixing bowl combine the remaining 1/2 tsp. garlic, 1 T. ginger, 3 T. scallions, the pork, the egg yolk, soy sauce, vinegar, sesame oil, and crushed red pepper. Mix until thoroughly combined.
Working on a flat surface, lay out a wonton. (cover the other wontons with plastic wrap to avoid them drying out). Fill a small bowl with cold water.
Put a heaping teaspoon of the filling into the center of the wonton wrapper.
With your finger wet the edges of the wrapper and fold and press into a triangle.
Moisten the opposite corners and fold into the center and join the two corners to form a stuffed, rounded wonton.
Add the bok choy, mushrooms, and bamboo shoots to the broth. Cook for 2-3 minutes.
Using a slottted spoon, gently lower the wontons into the broth. Gently simmer for 5 minutes until the wontons rise to the top.
Serve immediately.