Makes 6 servings
|1/2||cup finely chopped cabbage|
|8||ounces lean ground pork|
|4||ounces deveined shelled shrimp, finely chopped|
|3||green onions with tops, finely chopped|
|1||egg, lightly beaten|
|2||teaspoons soy sauce|
|1||teaspoon oyster sauce|
|2||teaspoons sesame oil, divided|
|48||wonton wrappers (about 1 pound)|
|1||egg white, lightly beaten|
|3/4||pound bok choy or napa cabbage|
|6||cups chicken broth|
|1||cup thinly sliced Barbecued Pork|
|3||green onions with tops, thinly sliced|
|Edible flowers for garnish|
- For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1-1/2 teaspoons sesame oil; mix well.
- For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Place one wonton wrapper on work surface with one point facing you. Place 1 teaspoon filling in bottom corner; fold bottom corner over filling.
- Moisten side corners of wonton wrapper with egg white. Bring side corners together, overlapping slightly; pinch together firmly to seal. Cover finished wontons with plastic wrap while filling remaining wontons. (Cook immediately, refrigerate up to 8 hours or freeze in resealable bag.)
- Cut bok choy stems into 1-inch slices; cut leaves in half crosswise. Set aside.
- Add wontons to large pot of boiling water; cook until filling is no longer pink, about 4 minutes (6 minutes if frozen); drain. Place in bowl of cold water to prevent wontons from sticking together.
- Bring chicken broth to a boil in large saucepan. Add bok choy and remaining 1/2 teaspoon sesame oil; simmer 2 minutes. Drain wontons; add to hot broth. Add slices of Barbecued Pork and sliced onions. Ladle into soup bowls. Serve immediately. Garnish, if desired.
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