1/4tspsesame oiloptional (add very slowly, to taste)
Instructions
Wontons
Add all wonton filing ingredients into food processor and lightly pulse until combined, but not too pasty. Ground pork from the store is usually too coarse for my liking.
If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.
Wrap wontons with desired amount of filling. I like them on the smaller side, so it uses more wrappers. Dip your finger into a bowl of water to slightly wet the wonton edges and seal, removing as much air as you can before folding the wontons. See images and video above for technique.
Cook wontons
Fill a medium sized pot half way with water and bring to a boil on high heat. Boil wontons in batches so you don't crowd the pot.
Boil for 2-4 minutes if fresh, or 4-6 minutes if frozen. After 2 minutes, every 30 seconds or so, check the wrapper texture and check the filling for doneness. Pork is safe at 145F (you can use an instant-read thermometer), or when no longer pink. The 'floating wonton' is not a good indicator for me since these can already float the second you drop raw ones in.
Make broth
In a new medium pot, heat the pot on medium high. Once hot, add oil, ginger and onion. Saute until aromatic for about a minute.
Add broth and soy sauce and bring to a boil on high heat. Add more soy sauce as needed to taste. Add baby bok choy during the last minute or so, to soften.
Assemble bowls
Add wontons, veggies, and broth into a bowl. Garnish with sliced green onion (I like a LOT actually), and a few drops of sesame oil per bowl (optional, to taste).