won ton wrappers (you can use egg rolls wrappers instead, but it’s NOT THE SAME! I had to last night, and I cut them in quarters, making them really small & fiddly. But they were still good.)
1/2 to 1 pound ground pork (or chicken or turkey – can also be strips of meat)
1 egg
black bean or soy sauce
pinch garlic & ginger
Toss everything but the wrappers in the food processor. If you didn’t have ground meat, this will help whizz it up good and fine. Place a teaspoon of meat in the middle of a wrapper and fold in half like a triangle, sealing edges with a finger dipped in water. Bring the tips together in the front.
You’re done when you use up all the meat or all the wrappers, or you get tired and say ‘That’s enough!”.
In a very large pot like a Dutch oven, bring the water to boil and dump the wontons in. Cook for 5-10 minutes. In another pot, make the broth. If you cooked the noodles in the broth, it wouldn’t be clear.
You will need:
bok choy or chinese lettuce
chicken or vegetable broth (eh, a couple of cups or so? I don;t measure. It’s annoying, I know.)
soy sauce to taste
Toss that all in the pot, adding a bit of water. Bring to a boil so the bok choy gets just cooked. Turn down the heat. Add the cooked & drained wontons and wait for guests or serve immediately. This is also a good spot to put it in a crock pot and take it to a pot luck.
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