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Ingredients
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
Ingredients
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
Preparation
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).
• 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.
Soup Recipes |
