• ½ pound ground pork
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons soy sauce, divided
  • 1 teaspoon rice wine vinegar
  • 5 green onions, sliced
  • 30 wonton wrappers
  • 6 cups vegetable broth
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 cup sliced bok choy (about 3 leaves)
  1. Cook ground pork in a skillet over medium heat for 10-12 minutes, until no pink remains. Add ginger, 1 tablespoon soy sauce, rice wine vinegar, and about half of the green onions to pork.
  2. Spoon about 1 heaping teaspoon of pork filling onto wonton wrappers. Wet edges of wonton and fold in half into a triangle. Bring the two long ends of the triangle together and seal with water. Repeat with all wonton wrappers. I work in batches of six at a time.
  3. In a large stockpot bring vegetable broth, 1 tablespoon soy sauce, brown sugar, sesame oil, and garlic powder to a boil over high heat for 8 minutes. Lower heat to simmer and drop wontons into broth. Cook for 2 minutes. Add bok choy to broth and cook 2 more minutes.
  4. Top with remaining green onion.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/08/29/won-ton-soup/