Ingredients
- 10 oz. baby Bok Choy*
- 1 cup ground pork cooked and crumbled.
- 3 ½ tablespoons sesame oil divided (2.5 is used first, then 1 additional later- see instr.)
- Pinch white pepper
- 1 tablespoon seasoned soy sauce
- ½ teaspoon salt
- 1 tablespoon Shaoxing wine You can also use dry sherry.
- Water
- 12 oz. package wonton wrappers***
- 6 cups good chicken stock
- White pepper and salt to taste
- 1 scallion
Instructions
Making the Wonton filling:
- Wash the green part of the bok choy and steam it until it’s wilted (similar consistency of spinach). Drain and rinse with cold water, then remove as much water from it as you can by squeezing it with a paper towel. Dice the bok choy up finely.
- In a medium bowl, mix together the bok choy, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until it’s very well combined and thicker.
- Full instructions visit @thecozycook