Wanton Wonton Soup

• 6 piece chicken
• 2 lb pork bones or 2 large ribs
• 1 large onion halved
• 2 tbsp minced ginger
• 16 cup water
• 2 large Portobello mushroom caps sliced
• 2 tbsp butter
• 2 tsp concentrated chicken bullion or 2 cubes (vegetable works too)
• 1/2 tsp white pepper
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 3 spring onions cut Michonne style to sprinkle on top
• 1 lb ground pork
• 3 minced green onion
• 1 tbsp soy sauce
• 1 tbsp Rice wine (not rice wine vinegar) ~ note I did not have rice wine but did have white wine, it substitutes well.
• 1/2 tsp sesame oil
• 1 tsp Sriracha
• 1/2 tsp minced ginger
• 3 tbsp cornstarch - more or less may be needed depending on how sticky your mix is.
• 1 packages wontons
• 2 head baby bok choy

1. Get your chicken pieces
2. Now gather up your piggy
3. And now your onion.
4. .
5. .
6. You add your chicken, pork and onion to the water in a large pot.
7. Stir in the boullion.
8. Add the white pepper and first set of sesame oil and soy sauce to the stock.
9. Simmer that loveliness for about 2 amazing hours.
10. Do not go far you have more to do.
11. Get that lovely ground piggy in a bowl.
12. Collect soy sauce, fish sauce, (rice) wine, sesame oil.
13. Gather up the green onion, the ginger, and the garlic.
14. Put your liquids and your roots in a processor and pulse away.
15. Mix the flavor explosion that is in your processor into your pork.
16. I put plastic wrap tight to the pork and tuck it in the fridge while I do the next bit.
17. This also gives it a chance for the flavors to fall in love and marry.
18. Remove stems and gills from your mushrooms, then slice 1/2 inch thick.
19. (You can toss these in the stock now if you like, but check out what I did below)
20. Put those in a pan and sautee for a bit until nice and browned.
21. (The more brown the meatier in flavor)
22. Remove the pork bones and chicken parts using a slotted spoon.
23. (I used a wire basket frying spoon).
24. Add sesame oil, ginger, soy sauce, bullion, and white pepper.
25. Also add those mushrooms.
26. Give it a slight stir.
27. Turn to low while you do the rest.
28. Now it's time to fold the pants off some wontons.
29. Place NO MORE THAN 1 tsp filing in each wrapper
30. Use your fingertip to lightly dampen am four sides of the wrapper and fold up from one corner tip to the top corner tip.
31. Press the air out around the porky goodness and seal it all in.
32. Use your thumb to push in a little dent in the butt of the wonton.
33. Fold the little legs up one at a time, criss-cross style.
34. Bring up the second leg and cross it over the first
35. Clean (well) and cut your bok choy (as you see fit), add to the stock.
36. Increase heat to a simmer again.
37. ~ sorry no picture
38. Place your beautiful bundles of joy *wontons* in the stock just until they start to float and pucker around the meat.
39. 1-2 minutes (not much filling so no worries) ~Again sorry no pic
40. I still had about half of the filling mix left and no more wonton wrappers, so away it went in a pan and sauteed it was.
41. Then tossed in along with the loveliness that was simmering.
42. Top with green onion if you like and serve in a large bowl because you will want to eat a ton!

chicken, pork, onion, ginger, water, butter, chicken bullion, white pepper, sesame oil, soy sauce, onions, ground pork, green onion, soy sauce, rice wine, sesame oil, sriracha, ginger, cornstarch, wontons, head baby bok choy

Taken from cookpad.com/us/recipes/367620-wanton-wonton-soup (may not work)