Preparation: 

Preparation time: 30 mins

Cooking time: 25 mins

Serving: 8

Ingredients:

• 1 teaspoon white sugar
• 1 teaspoon cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 pound lean ground pork
• ¼ pound diced raw shrimp
• 1 green onion, chopped (Optional)
• 40 wonton wrappers
• 2 green onions (Optional)
• 1 egg, beaten
• 9 cups chicken stock
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 2 cups chopped bokchoy
• 1 cup green onions, chopped (Optional)

Instructions:

1. Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon of sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush the beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold the 'home run' corner to the '2nd base' corner and press down creating a triangle. The meat-filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat-filling lump and over each other. Brush the egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat-filling lump. This is one wonton. Repeat until there are no more mixtures or wrapper skins. Keep the wontons covered with a wet towel to prevent them from drying."
3. Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.