Preparation:
Preparation time: 1hr
Cooking time: 20 mins
Serving: 4
Ingredients:
- 1 teaspoon white sugar
- salt to taste
- 25 wonton wrappers
- 1 egg, beaten
- 3 heads bok choy, sliced1 tablespoon rice wine
- ½ teaspoon cornstarch
- ¾ pound ground pork
- 2 tablespoons finely chopped green onion (white and light green parts)
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 10 sugar snap peas, sliced
- 1 carrot, thinly sliced
- 2 tablespoons finely chopped green onion (white and light green parts)
- 2 cups chicken broth
- 1 cup water
- ¼ cup finely chopped green onion (white and light green parts)
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
