Samurai Soup

1/2 pound baby bok choy

1/2 pound ground pork (I used a pork sausage blend because that is what I had on hand.)

1/4 cup soy sauce

1 1/2 tablespoons oyster sauce

1 tablespoon grated fresh ginger (BEST TIP EVER: Keep your ginger root in the freezer; pull out & grate with microplane as you need it; no need to peel and it keeps almost forever.)

2 teaspoons honey

1 teaspoon sesame oil

40 wonton wrappers

4 cups chicken broth

1 cup water

1/4 pound snow peas, trimmed and cut into 1/2-inch pieces


Halve the bok choy lengthwise and then again crosswise. Separate the white and green portions.

In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.

Drain; rinse with cold water; squeeze dry with some (sturdy) paper toweling or a clean dish towel.

Finely chop the bok choy and place in a mixing bowl.

Stir in the pork, 1 tablespoon soy sauce, oyster sauce, ginger, honey, and sesame oil.

Mix well to combine.

Arrange 10 wonton wrappers on a work surface and top each with a teaspoon of the pork mixture.

Moisten the edges and pull the wrappers up over the pork mixture. 

Make half-moon, if you can; otherwise, just pull the wrappers into a bundle and press to seal the edges.

Repeat with the remaining wrappers and filling.

In a medium saucepan, bring the chicken broth, water, and remaining soy sauce to a boil.

Cover and lower heat to keep warm.

In a large pot of boiling water, cook the dumplings, stirring occasionally, until tender, about 5 minutes.

Transfer to bowls. 

Add the snow peas to the hot broth; cook for 1 minute.

Ladle over the dumplings.

Drizzle with a few drops of sesame oil or add garlic chili paste, if desired. (Serves 8)


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