| 1/4 Pound Fresh Shrimp | 1 Egg Yolk, Beaten |
| 1/4 Pound Finely Ground Pork | 8 Cups Chicken Broth |
| 1/2 Teaspoon Minced Fresh Ginger | 1/4 Teaspoon Ground Ginger |
| 1 Tablespoon Soy Sauce | 1/4 Teaspoon Garlic Powder |
| 1 Egg | 1 Tablespoon Soy Sauce |
| 1/2 Tablespoon Sesame Oil | 1 Teaspoon Sesame Oil |
| 1/2 Teaspoon Sugar | 1 Tablespoon Dry Sherry |
| 1 Teaspoon Rice Wine Or Dry Sherry | Pepper, To Taste, Optional |
| 2 Tablespoons Minced Green Onion | 3 Bunches Baby Bok Choy, Sliced |
| 30 Wonton Skins | 3 Green Onions, Chopped |
Shell and devein shrimp. Grind shrimp and pork in food processor until well-blended. Remove to bowl and add ginger, soy sauce, egg, sesame oil, sugar, sherry and minced green onion. Mix well. Place about a teaspoon filling in the lower corner of wonton skin. Fold corner over and press edges to seal. Use egg yolk to bring side corners together to seal. In Dutch oven, bring water to boil. With a slotted spoon, place wontons in water. Stir gently so that they do not stick to the bottom of the pan. Bring again to boil and add cold water. Let return to boiling again. Wontons are done when they float on the water. Remove to place and discard water.
In pot, combine chicken broth, ginger, garlic, soy sauce, sesame oil, dry sherry and pepper. Bring to boil and add wontons. Add bok choy and green onion and cook until bok choy is parboiled. Remove from heat and serve immediately.
Add other vegetables as desired: Napa Cabbage, Snow Peas, Broccoli, Carrots, Bean Sprouts, and Shitake Mushrooms, for example.
2002 Adapted Recipe - April Ferre - From Chinese Cookery by Rose Cheng and Michele Morris, 1981.
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