Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Ingredients
- rice wine: 1 Tbsp
- cornstarch: 0.5 tsp
- ground pork: 0.75 pound
- green onion (white and light green parts): 2 Tbsp (finely chopped)
- soy sauce: 1 Tbsp
- fresh ginger: 1 tsp (minced)
- sesame oil: 1 tsp
- white sugar: 1 tsp
- salt: (to taste)
- wonton wrappers: 25 piece
- egg: 1 piece (beaten)
- heads bok choy: 3 piece (sliced)
- sugar snap peas: 10 piece (sliced)
- carrot: 1 piece (sliced)
- green onion (white and light green parts): 2 Tbsp (finely chopped)
- chicken broth: 2 cups
- water: 1 cup
- green onion (white and light green parts): 0.25 cup (finely chopped)
Metric Conversion
Stages of cooking
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Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
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Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
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Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
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Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
