“I found this recipe years ago and tweaked it a bit. It is as close to the soup we get at our local restaurant as I have ever found. It can be time consuming making the wontons but they can be frozen and pulled out at anytime. I usually double this as I figure if I am going to take the time to make these I might as well make plenty and freeze them.”
READY IN:
1hr 15mins
SERVES:
6-8
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the ground meat, ginger, half of the green onions and the sesame oil. Place a teaspoon or so of the meat mixture on a won ton wrapper. Fold the edges together, sealing them with water.
  2. Bring the chicken broth and soy sauce to a boil. When it is boiling, add the bok choy and then the wontons and boil until the filling inside is cooked. The wonton skins turn translucent.
  3. Serve garnished with a drop or 2 of sesame oil and the remainder of the green onions on top of the bowl of soup.
  4. Place left over, uncooked, wontons on baking sheet and put in the freezer for a few hours. Once frozen solid, transfer to a ziplock freezer bag and store in freezer until you want more soup.

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