¾ pound of ground pork
1 Tablespoon of soy sauce
1 Tablespoon of rice wine vinegar
1 teaspoon of sesame oil
1 egg yolk
½ teaspoon of crushed red pepper
40 wonton wrappers
1 Tablespoon of canola oil
3 Tablespoons of finely chopped fresh ginger root
1.5 Tablespoons minced garlic
15 cups of low sodium chicken broth
1 cup sliced shiitake mushrooms
2 cups of chopped bok choy
Finely chopped scallions
In a bowl combine the ground pork, soy sauce, rice wine vinegar, sesame oil, egg yolk, crushed red pepper, ½ Tablespoon of minced garlic, and 1.5 Tablespoon of chopped fresh ginger root. What I usually do is buy a pork loin and I mix all of the ingredients just mentioned in a food processor to ensure everything is smooth and even.
Have a small container with water (this is for the edge of the wonton wrappers). On a cutting board or a flat area, place a wonton wrapper flat. Put half a teaspoon of the filling at the center of the wonton wrapper. Moisten the bottom edge and close the wrapper from top to bottom making sure there are no air pockets. Then, bring the top corners together and moisten them so that the corners adhere to each othert. Set aside and repeat the same steps for the other wontons
Use a large pot and add the canola oil over high medium heat until the pot is hot. Add 1 Tablespoon of minced garlic and 1.5 Tablespoons of finely chopped fresh ginger root and cook for a minute. Then, add 16 cups of low sodium chicken broth and bring to a boil. Simmer for 30 minutes.
Add the shiitake mushrooms and bok choy to the soup and cook for 5 minutes. Put the temperature to medium and slowly start adding the wontons, move occasionally for about 8 minutes until they begin to float.
As an option you can garnish the soup with finely chopped scallions. Enjoy.