beef wontons simmer in bird broth with chinese greens in this hearty and warming soup.
1. 1 bunch green onions, cut into 1/2-inch pieces, divided
2. 6 fresh mushrooms, sliced
3. 1 pound ground pork
4. 1 tablespoon sesame oil
5. 1 tablespoon soy sauce
6. 1 egg
7. 1/4 cup dry bread crumbs
8. 1/4 teaspoon salt
9. 1/2 teaspoon ground black pepper
10. 1 (16 ounce) package wonton wrappers
11. 8 cups chicken broth
12. 16 uncooked medium shrimp, peeled and deveined (optional)
13. 1 medium head bok choy, torn into 2-inch pieces
14. 16 snow peas
15. 1 dash soy sauce, or to taste (optional)
16. 1 dash sesame oil, to taste (optional)
Prep:30 Minutes, Cook:10 Minutes, Ready In:40 Minutes
1. cube the green onions, and set apart all however 1 tablespoon. slice the mushrooms, and set apart all however 1 tablespoon. finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and area in a bowl with the floor red meat, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. stir to very well mix the beef filling.
2. spoon about 1 tablespoon of the red meat filling onto the center of every wonton wrapper. use your finger or a pastry brush to gently moisten the edges of the wonton wrappers with water. fold one corner of the wrapper over the filling onto the other nook to form a triangle. press the edges collectively to seal. moisten the two lengthy ends of the triangle, fold them collectively, and press them firmly to seal.
3. bring the bird broth to a boil in a large saucepan over medium heat. drop the wontons, one after the other, into the broth, and allow them to cook for three to 5 mins, till they go with the flow to the floor. lessen warmness to a simmer, and gently stir inside the shrimp, bok choy, and reserved sliced mushrooms. permit the soup simmer 2 more minutes, till the shrimp turn red, and then drop inside the snow pea pods. garnish with the final green onions and a sprint of soy sauce and sesame oil, and serve right away.