Serves 8
For Won Tons:
1/2 pack dumpling wrapper
2 roughly chopped for inside won ton
1 egg white to seal dumpling wrapper and remaining egg yolk for inside won ton
1 cup shrimp, diced small
8 water chestnuts, diced small
4 tbsp bamboo shoot, chopped small
4 shiitake mushrooms, chopped small
1 tsp sugar
1 tsp sesame oil
2 tsp soy sauce
Pepper to taste
Mix shrimp, water chestnuts, green onions (roughly chopped), bamboo shoots, mushrooms, sugar, egg yolk, sesame oil, soy sauce and pepper. Wet edge of dumpling wrapper with egg white, scope 1 tsp of won ton mix and place in centre of won ton wrapper and fold it in half and seal. Repeat until all the won ton mixture is done.
Soup:
1.5 litres of chicken broth
1 onion, diced
1 cm ginger, slightly crushed
2 tbsp soy sauce
salt, pepper and sugar to taste
16 baby bok choy or more if desired
2 green onions, diced for garnish
Mix all soup ingredients together and bring to a boil except bok choy. Reduce to medium and heat for 10 minutes. Add won tons, one at a time - once they have floated to the top, they're done and then the bok choy. Serve.