5 c chicken broth 2 c water 3 sli ginger root 6 ea bok choy leaves 1/2 lb ground pork 2 ea onion, green 1 clv garlic 1 T soy sauce 1 t rice vinegar 1/4 t sesame oil 1/4 t salt 1 pn black pepper 1 T Fresh ground ginger root 1 t corn starch 1 pk Wonton Wrappers
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside.
Combine remaining ingredients, except wonton wrappers. Mix well.
Remove wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate lined with waxed paper, and cover them loosely with plastic wrap.
To assemble wontons; 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.
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.
Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
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.
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.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.