Shanghai Wonton Soup 菜肉餛飩

Ingredients

Makes 4 to 6 servings

• 1 package Shanghai wonton skins
• 5 cups chicken stock
• 1 tbsp soy sauce
• 1/4 tsp white ground pepper

For the filling:

• 1 pound ground pork
• 2 tbsp water
• 1 1/2 tbsp soy sauce
• 1 tbsp rice wine
• 2 scallions, finely chopped (save some for garnish)
• 1/4 tsp ginger, minced
• 1/2 tsp sugar
• 2 tsp sesame oil
• 2 tsp vegetable oil
• salt to taste
• white ground pepper to taste
• 8 oz bok choy, coarsely chopped
• 1 cup bok choy for the stock
• 2 tbsp low-sodium Sichuan preserved vegetables, julienned
• 3 eggs, beaten with a little salt

Method

1. In a large bowl, mix water, soy sauce, rice wine, salt, and white pepper with the ground pork, and stir with a pair of chopsticks to blend evenly, about 5 minutes.
2. Blanch the bok choy in a boiling water, then drain and squeeze out the excess water.
3. Combine the bok choy, scallions, and ginger to the meat, and season with sugar, sesame oil, vegetable oil,  1/2 tsp salt and some white pepper to taste, and mix well.
4. Cover the bowl with a plastic wrap and refrigerate for about 20 minutes.
5. Place one tablespoonful of pork mixture in the center of wonton skin, then brush edges with a little water.
6. Bring up the sides around the filling, and pinch the edges together at the top to seal the wonton. Set aside wontons on a lightly floured tray.
7. When the wontons are ready, bring the stock to a boil, add soy sauce, sesame oil, preserved vegetable, bok choy, salt, and white pepper to taste.
8. Add the egg mixture in a very slow and steady stream, and stir with a spoon slowly.
9. In another large pot, bring salted water to a boil and cook the wontons for 2 to 3 minutes, or until they float to the top.
10. Transfer the cooked wontons to the stock pot, and simmer them for about 2 to 3 minutes.
11. Garnish with the chopped scallions, and serve in a individual bowl immediately.