Adapted from La Table de Nana and Steamy Kitchen
~from Savoring Time in the Kitchen
Serves 4-6
¼ pound lean ground pork
¼ pound large shrimp, deveined and chopped
5-6 strands of fresh chives, or 4 green onions, sliced thin (2 for the wontons and 2 for garnish)
1 teaspoon cornstarch (or 1 beaten egg white) as a binder
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon fresh grated ginger root
Cornstarch slurry made with 1 tablespoon cornstarch and ¼ cup water
1 lb of won ton wrappers thawed
6 ounces dried wonton noodles or thin egg noodles
½ pound baby bok choy, rinsed well
2 quarts chicken broth or stock (I always have Kitchen Basics Unsalted Chicken Stock on hand)
salt and pepper
Optional garnishes:
Sesame oil for drizzling over soup
Chili Garlic sauce
Sliced green onions or chives
In a large bowl, combine the pork, shrimp, green onion or chives, cornstarch or egg, sesame oil, soy sauce, rice vinegar, sugar and grated ginger. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold corners together to make a triangle, pressing outward gently to remove any air bubbles. Finish using whatever wonton fold that you wish using extra slurry to secured. Place on clean, dry plate in one layer and cover loosely with plastic wrap or a damp paper towel to prevent drying. Repeat with remaining filling and wontons. My recipe made 32 wrapped wontons.
In a large stockpot, add all the stock and bring to a gentle boil. Add filled wontons and cook for about 2-3 minutes, or until they float to the top. Remove with a spider or sieve and place on a large dish with sides and cover with a damp paper towel.
Return the stock to a boil and add the noodles. Cook according to package directions. During the last 3 minutes, add the bok choy. Add any loose leaves during the last minute. Add salt and pepper to taste.
Return as many wontons that you wish to serve back into the pot to reheat for a minute. Ladle the wontons, noodles, stock and boy choy into serving bowls. Garnish with more chives or chopped green onions, drizzle with a little sesame oil and serve with chili garlic sauce, if desired.