Wonton Soup without Ginger

Recipe View In a large bowl, whisk together the sugar, cornstarch, oyster sauce, and 1 tablespoon of sesame oil. Add the ground pork, shrimp, and 1 chopped green onion. Mix thoroughly to combine. (5 minutes)

Recipe View Lay one wonton wrapper in front of you, orienting it like a baseball diamond. Brush the outer edges of the wrapper with beaten egg. Place 1 tablespoon of the pork mixture in the center of the wonton. Fold the 'home run' corner to the '2nd base' corner, pressing down to create a triangle. The meat filling will be at the bottom point of the triangle. Brush the '1st base' and '3rd base' corners with egg. Fold these corners over the meat filling, overlapping each other. Brush the '2nd base/home run' corner with egg and fold it behind the meat filling lump, securing the wonton. Repeat until all the filling and wrappers are used. Keep the assembled wontons covered with a damp towel to prevent them from drying out. (45 minutes)

Recipe View In a pot over medium-high heat, combine the chicken stock, soy sauce, 2 tablespoons of sesame oil, and 2 green onions. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Add the chopped bok choy and return to a boil until the bok choy is tender, about 5 minutes. (20 minutes)

Recipe View Bring a large pot of salted water to a boil. Gently add the wontons and cook for 3 to 5 minutes, stirring occasionally to prevent sticking. The wontons are done when they float to the surface. (10 minutes)

Recipe View Place the cooked wontons in soup bowls and ladle the hot soup over them. Garnish generously with chopped green onions before serving. (5 minutes)