Want a delicious and healthy recipe with NO story of why it is my favorite? Follow along. Make sure to let me know if you try it and what you think!
This recipe typically takes about 45 minutes to cook; with the most time consuming portion being stuffing the wonton wrappers.
- 1 bunch green onions, cut into ½ inch pieces
- 6 fresh mushrooms, sliced
- 1 pound ground pork
- 1 tblsp sesame oil
- 1 tblsp. Soy sauce
- 1 egg
- ¼ cup dry bread crumbs
- ¼ tsp. salt
- ½ tsp. ground black pepper
- 1 (16 oz.) package wonton wrappers
- 9-10 cups water
- 8 tsp. chicken bouillon (use a little less bouillon than water, as it gets salty)
- 1 medium head bok choy, torn into 2 inch pieces
- 16 snow peas
- 1 dash soy sauce, or to taste (optional)
- 1 dash sesame oil, to taste (optional)
- Bring water and chicken bouillion to a boil in a large pot and bring to a boil over medium-high heat. Meanwhile, dice the green onions and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and one tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
- Spoon about 1 teaspoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together and seal. Moisten the two long ends of the triangle, fold them together, and press firmly to seal.
- Drop the wontons, one by one, into the broth and let them cook for 3-5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in bok choy and reserved sliced mushrooms and snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil and serve immediately.
This soup is very filling. I sometimes freeze some of the meat mixture for later use. I also enjoy frying the wonton wrappers up in oil and eating those with a side of homemade sweet and sour sauce.