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“Found in Everyday with Rachael Ray April/2009 I love soups....and this is easy and delicious. **not very good leftovers though....lol....good excuse to eat the whole pot :)”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
  2. Drain, rinse with cold water and squeeze dry; finely chop and transfer to a medium bowl.
  3. Stir in the pork, 1 tbls soy sauce, the oyster sauce, ginger, honey, chli flakes and 1 tsp sesame oil.
  4. Arrange 10 wonton wrappers on a work surface and top each with 1 rounded tsp of pork mixture.
  5. Moisten the edges and fold over to form half moons; press the edges to seal.
  6. Working with 1 at a time, bring the tips together and pinch to form 10 bundles; repeat with the remaining wrappers and filing.
  7. In a med sauce pan, bring the chicken broth, 1 cup water and the reamining 3 tbls soy sauce to a boil.
  8. Cover; remove from heat.
  9. In a large pot of boiling water, cook the dumplings, stirring occasionally, unti ltender, about 5 minutes.
  10. Transfer to bowls.
  11. Add snow peas to the broth, cook for 1 minute, then ladle over the dumplings.
  12. Garnish with green onions and bamboo shoots.
  13. Drizzle with a few drops of sesame oil.

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