Ingredients:

1⁄4 pound lean ground pork 

2 ounces medium raw shrimp, peeled, de-veined and minced

2 tablespoons minced green onions and tops

4 teaspoons soy sauce, divided

1⁄2 teaspoon cornstarch

1⁄4 teaspoon grated fresh ginger

24 wonton wrappers

3 (14-ounce) cans chicken broth 

1⁄4 cup dry sherry

1⁄2 pound bok choy

2 tablespoons chopped green onions and tops

1⁄2 teaspoon Asian sesame oil

 

Directions:

Combine pork, shrimp, minced green onions, 2 teaspoons soy sauce, cornstarch and ginger in medium bowl; mix well. Arrange several wonton wrap- pers on clean surface; cover remaining wrappers to prevent drying out. Place 1 teaspoon pork mixture in center of each wrap- per. Fold wrapper over filling to form a triangle. Gently fold center point down and moisten left corner with water. Twist and overlap opposite corner over moistened corner; press firmly to seal. Repeat with remaining pork mixture and wrappers.

 

Bring 4 cups water to boil in large saucepan. Add wontons. Simmer 3 minutes; remove with slotted spoon. Discard water; pour broth and sherry into same saucepan. Cut bok choy cross- wise into 1⁄2-inch slices, separating stems from leaves. Add stems to broth mixture; bring to boil. Add wontons; simmer 1 minute. Add bok choy leaves and chopped green onions; simmer 1 minute longer. Remove from heat; stir in remaining 2 teaspoons soy sauce and sesame oil. Serve immediately.

 

Makes 6 servings