INGREDIENTS:
- 6 cups Pork Baby Back Rib Broth, remove fat
- 1.78 lbs ground pork
- 1 lb Baby Bok Choy, steamed then chopped
- 2 stems green onions,chopped
- 1 inch Fresh GInger,shredded
- 1 teaspoon salt
- 16 pieces Wonton Wrapper
- Baby Bok Choy
- Duck Eggs
- Cilantro
FOR THE FILLING:
- Place all of the ingredients, except Wonton Wrapper, in a medium sized bowl and mixed until thoroughly incorporated .
- Place the Wonton wrapper on a flat surface and put 1 teaspoon of meat mixture in the middle of the wrapper.
- Dip your index finger with water and moisten the edges of the wrapper and seal.
- Do the same to the rest of the filling. Freeze left over filling for next use.
- Put Pork Baby Back Rib broth ( or any broth) in a large pot and bring to a boil over medium heat.
- Add Wontons into the simmering broth and stir occasionally until Wonton fillings are cook through, around 5 minutes.
- Add in Baby Bok Choy until gently wilted . Garnish soup with Cilantro, and Green Onions or eggs. Serve Hot!
Source: The Skinny Pot
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