Pork Wonton Soup

To make the wonton filling: In a large bowl, combine 1 lb ground pork, 4 finely chopped green onions, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing rice wine or dry sherry, 1/2 tsp ground white pepper, and 1/2 tsp salt. Mix well until thoroughly combined. Cover and refrigerate for 30 minutes to let the flavors meld.

To prepare the soup base: In a large pot, combine 8 cups chicken broth, 4 soaked and sliced dried shiitake mushrooms, 2 star anise, and 4 slices sliced fresh ginger. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the star anise and ginger slices. Add 1 tbsp for broth soy sauce and 1 tsp for broth sesame oil to the broth.

While the broth simmers, prepare the wontons: Place about 1 teaspoon of the pork filling in the center of each 48 wonton wrappers. Moisten the edges with water, then fold the wrapper in half to form a triangle, pressing the edges to seal. Bring the two corners of the triangle together, moistening one corner with water, and press to seal. Repeat with remaining wrappers and filling.

In a separate pot, bring water to a boil. Add the 4 halved baby bok choy and cook for 1-2 minutes until tender. Remove with a slotted spoon and set aside.

In the same pot of boiling water, add the wontons (in batches if necessary). Cook for about 3-4 minutes until they float to the surface and the filling is cooked through. Remove with a slotted spoon.

To serve: Place cooked bok choy in the bottom of serving bowls. Add the cooked wontons and ladle the hot broth over them.

Garnish with 2 sliced, for garnish green onions and 1/4 cup chopped fresh cilantro. Serve immediately.