Wild Pork Wonton Soup Recipe

Wonton soup was a dish my mother often made for us kids when we were growing up. She would assemble the wontons ahead of time, then cover and refrigerate them until dinner time rolled around. Then all she had to do was boil the broth and drop the wontons into the hot liquid, where they quickly cooked. It was always a light, yet satisfying and comforting meal.

Serves: 6
Prep Time: 1 hour and 30 minutes
Cook Time: 20 minutes

Ingredients:

• 3/4-pound ground wild pork
• 3 dried wood ear mushrooms, or other mushrooms
• 1/4-pound raw shrimp, peeled, deveined and finely chopped
• 4 green onions, minced
• 1 tablespoon soy sauce, plus extra
• 1 tablespoon Chinese rice wine, or dry sherry
• 1 teaspoon sesame oil, plus extra for garnish
• 2 teaspoons corn starch
• 3/4 teaspoon kosher salt, plus extra
• 1/8 teaspoon white pepper, plus extra for garnish
• 1 package thawed wonton wrappers, at least 12 ounces
• 2 quarts low-sodium chicken broth
• 2-inch knob of ginger, sliced
• Small onion, halved
• 6 baby bok choy, halved lengthwise
• Sesame oil, to taste
• Chili oil (optional)

Directions: