|For the soup:|
|5 cups chicken broth (regular or low-sodium)|
|2 cups water|
|2 to 3 thin slices fresh ginger|
|5 or 6 bok choy leaves, washed|
|Pepper to taste|
|For the wontons:|
|1/2 pound ground pork (for lower-fat wontons, use ground turkey)|
|2 scallions, finely chopped|
|1 tablespoon minced fresh ginger|
|1 small clove garlic, minced|
|1 tablespoon plus 1 teaspoon soy sauce|
|1 teaspoon rice vinegar|
|1/4 teaspoon sesame oil|
|1/4 teaspoon salt|
|1/8 teaspoon pepper|
|1 teaspoon cornstarch|
|35 to 40 wonton wrappers|
2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.