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)