Prep 20 mins Cook 15 mins Total 35 mins, 4 servings
This ginger filled soup is a boost for you and your immune system.
- 32 wonton wrappers (8 per serving)
Wonton Dumpling Filling
- 8 oz lean ground pork
- 1 tbsp ginger , finely grated (1.5″ / 3cm piece), or 2 tsp. ground ginger
- 2 green onions, finely chopped (5 tbsp)
- 1 tbsp light soy sauce
- 2 tbsp Miran Rice Wine
- 1/2 tsp salt
- 2 tbsp sesame oil
- 6 cups chicken broth
- 4 garlic cloves, smashed
- 2 cm piece of ginger, sliced (optional, but highly recommended)
- 3 tbsp light soy sauce
- 2 tsp honey
- 3 tbsp Miran Rice wine
- ¼ – ½ tsp sesame oil
- Green onions, finely chopped
- Bok choy, quartered, or Chinese broccoli cut into 10cm /4″ lengths
- Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth.
- Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches so that the wontons do not dry out. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
- Place wrapped wontons into a container with a lid as you work (so they don’t dry out).
- Place Broth ingredients in a saucepan over high heat. Add white ends of green onions if leftover from Wonton filling.
- Place lid on, bring to boil then reduce to medium-high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using the broth.
- Blanch bok choy in the soup broth (30-45 seconds) and place in serving bowls.
Cooking Dumplings and serving
Bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with a slotted spoon straight into serving bowls. Ladle broth over wonton dumplings and vegetables.