Recipe by: Starry Night
- 1 bunch green onions, reduce into one/2-inch pieces, divided
- six fresh mushrooms, sliced
- 1 pound ground pork
- one tablespoon sesame oil
- one tablespoon soy sauce
- 1 egg
- 1/four cup dry bread crumbs
- one/4 teaspoon salt
- one/2 teaspoon ground black pepper
- 1 (sixteen ounce) bundle wonton wrappers
- eight cups chicken broth
- 16 uncooked medium shrimp, peeled and deveined (optional)
- one medium head bok choy, torn into 2-inch pieces
- sixteen snow peas
- 1 dash soy sauce, or to taste (optional)
- 1 dash sesame oil, to taste (optional)
- Add all ingredients to checklist
- Add all elements to list
- Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the one tablespoon of green onions and one tablespoon of sliced mushrooms, and spot in a bowl with the ground pork, 1 tablespoon sesame oil, one tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to totally combine the pork filling.
- Spoon about 1 tablespoon of the pork filling onto the center of every wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one particular corner of the wrapper above the filling onto the opposite corner to kind a triangle. Press the edges collectively to seal. Moisten the two lengthy ends of the triangle, fold them collectively, and press them firmly to seal.
- Deliver the chicken broth to a boil in a massive saucepan in excess of medium heat. Drop the wontons, one particular by 1, into the broth, and allow them cook for three to 5 minutes, right up until they float to the surface. Decrease heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer two a lot more minutes, till the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve quickly.