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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: WONTON SOUP WITH BOK CHOY
Active time: 1 hr Start to finish: 8 hr (includes chilling stock)
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly
sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen
Make broth:
Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart
tall narrow stockpot, uncovered, until meat is very tender and falling
apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and
discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2
hours.
Make wontons:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame
oil, salt, and white pepper in a bowl in 1 direction with your hand until
just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered
with plastic wrap). Spoon a rounded teaspoon of filling in center of
square, then brush water around edges. Lift 2 opposite corners together to
form a triangle and enclose filling, pressing edges firmly around mound of
filling to eliminate air pockets and seal. Moisten opposite corners of long
side. Curl moistened corners toward each other, overlapping one on top of
the other, and carefully press corners together to seal. Make more wontons
in same manner.
Finish soup:
Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot.
Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok
choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered,
gently stirring, until filling is just cooked through, about 3 minutes (cut
1 open to check).
Cooks' notes:
Broth can be chilled up to 1 day.
Wontons can be made 1 month ahead. Freeze in 1 layer on a
plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer
to a sealable plastic bag and keep frozen.
Makes 6 main-course servings.
Gourmet
January 2004
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