Description
The term ‘wonton’ is mostly commonly translated as meaning ‘irregularly-shaped pasta’. The second translation I found is from a popular Cantonese homonym that literally means ‘swallowing clouds’. If given the choice between eating ‘irregularly-shaped pasta’, or ‘swallowing clouds’, I’m going with the clouds every time! You can add ginger, onion, soy, hot pepper, cilantro, lime, lemon grass, etc., to suit your taste and customize the broth.
Ingredients
- 1 pound ground pork
- 3 green onions, minced
- 3 cloves garlic, crushed
- 1 ½ tablespoons freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon dry sherry
- 1 teaspoon sriracha sauce
- ¼ teaspoon sesame oil
- 2 teaspoons vegetable oil, or as needed
- 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
- 1 ½ quarts chicken stock
- 1 (10 ounce) package wonton wrappers, or as needed
- 1 egg white, beaten
- 1 head bok choy, thinly sliced
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 6