Ingredients

• 1 tablespoon rice wine
• 0.5 teaspoons cornstarch
• 0.75 pounds ground pork
• 2 tablespoons finely chopped green onion , white and light green parts
• 1 tablespoon soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon white sugar
• salt to taste
• 25 wontons wrappers
• 1 egg , beaten
• 3 heads bok choy , sliced
• 10 sugars snap peas , sliced
• 1 carrot , thinly sliced
• 2 tablespoons finely chopped green onion , white and light green parts
• 2 cups chicken broth
• 1 cup water
• 0.25 cups finely chopped green onion , white and light green parts

Instructions

1. 1 Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
2. 2 Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
4. 4 Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
5. 5 Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Nutrition per serving