Wonton Soup with Bok Choy

Name: Wonton Soup with Bok Choy
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 680 grams bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise; 907 grams chicken thighs, legs, and wings; 1 large egg yolk; 2 inches peeled fresh ginger, finely chopped; 2 inches peeled fresh ginger, chopped; 227 grams ground pork (not lean); 907 grams country-style (meaty) pork ribs; 1 teaspoon rice vinegar (not seasoned); 1 teaspoons salt; 2 scallions, finely chopped; 1 teaspoons Asian sesame oil; 1 Tbsp soy sauce; 3 liters water; 0 teaspoons white pepper; 30 About wonton wrappers, thawed if frozen

The recipe Wonton Soup with Bok Choy is ready in around 8 hours and is definitely a super dairy free option for lovers of Chinese food. This recipe serves 6. This main course has 860 calories, 66g of protein, and 53g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up rice vinegar, ginger, wonton wrappers, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours.

Ingredients you will need

Pork Ribs

Green Onions

Meat

Ginger

Water

Equipment you will use

Pot

Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.

Ingredients you will need

Broth

Equipment you will use

Sieve

Bowl

Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).

Ingredients you will need

White Pepper

Sesame Oil

Green Onions

Soy Sauce

Vinegar

Ginger

Pork

Salt

Egg Yolk

Equipment you will use

Bowl

Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.

Ingredients you will need

White Pepper

Bok Choy

Broth

Salt

Equipment you will use

Pot

Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

·Broth can be chilled up to 1 day. ·Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen.

Ingredients you will need

Broth

Wrap

Equipment you will use

Baking Sheet

Ziploc Bags

Equipment

Ingredients

Servings:

680grams

bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise 907grams

chicken thighs, legs, and wings 1large

egg yolk 2inches

peeled fresh ginger, finely chopped 2inches

peeled fresh ginger, chopped 227grams

ground pork (not lean)907grams

country-style (meaty) pork ribs 1teaspoon

rice vinegar (not seasoned)1teaspoons

salt 2

scallions, finely chopped 1teaspoons

Asian sesame oil 1Tbsp

soy sauce 3liters

water 0teaspoons

white pepper 30

About wonton wrappers, thawed if frozen

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.