Wonton Soup With Bok Choy

total time:: 45 min

Makes 20 cups

Caara McCready

ingredients

Soup Broth

4 green onions finely sliced
1 (2-inch) piece peeled fresh ginger, choped
12 cups water with broth mix, OR 12 vegetable broth
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced ccrosswise
1 1/2 teaspoons salt
1/4 teaspoons white pepper

Wontons

1/2 lb tofu
1 large egg
1 green onion, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 50 wonton wrappers

directions

Make Wontons:

1
Stir together tofu, egg, onions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not everwork, or filling will be tough).
2
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap)
3
Spoon a rounded teaspoon on filling in centre of square, then brush water around the 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 moistend corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in the same manner.

Finish soup:

Bring broth, green onions and ginger to a simmer in a large pot. Stir in bok choy, salt and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3-4 minutes. Add wontons and simmer, uncovered gently stirring, until filling is just cooked through, about 3 minutes.

Source: Caara McCready