2 tbs Low-Sodium Soy Sauce
2 tbsp Rice Wine Vinegar
¼ tsp Sesame Oil
2 tsp Brown Sugar
1 package pork (About 1/2 lb)
1 large nub Ginger, roughly chopped
3 cloves Garlic
½ bunch Green Onions
½ can Water Chestnuts
2 tbsp Cilantro
5-6 baby Bok Choi
1 bunch Green Onions
1/2 can Water Chestnuts
1 crown Broccoli
2 L Low-Sodium Chicken Stock
4 tbsp Low Sodium Soy Sauce
1 teaspoon Sesame Oil
Mix together Soy Sauce, Rice Wine Vinegar, Sesame Oil, and Brown Sugar in a small bowl.
In a food processor, add in the Ginger, Garlic, Water Chestnuts, Green Onions, Cilantro, and pulse until finely ground.
Add in the pork and Soy Sauce mixture into the food processor and pulse just until mixed.
Make your wonton station with your pork mixture, stack of wonton wrappers and a small bowl of warm water.
Add a small teaspoon of pork mixture into the corner of the wrapper, wet two sides, and seal together. If you have the larger wonton wrappers you can make the traditional shape, where you ball the wrapper around the filling, like a jellyfish!
Bring your two litres of Chicken Stock and one litre of Water, Soy Sauce, and Sesame Oil to a boil.
Add in your Broccoli, Carrots and Wontons and simmer for about 5-7 minutes.
Add in your Bok Choi, Water Chestnuts and Green Onions, simmering just until cooked.
Serve in large bowls, devour, and enjoy!
-This recipe will make more wontons that needed for one soup pot. My suggestion is to freeze them on a cookie sheet and then store in freezer. Keep for next time you make wonton soup or pop them in the oven for about 10 minutes at 400 degrees and you have a fabulous snack, appetizer, or dinner!
– If the soup isn’t going to be eaten all at once, use half of the broth and cook your vegetables and wontons the next night. Wontons and vegetables will get soggy and are much better with a bit of a bite to it.
-Take the time to make sure your wontons are sealed and without air bubbles. They will explode in the soup and no one wants that.
(6-8 wontons is usually what I eat, depending on how hungry you are)