Samurai Soup Ala Rachael Ray

• 12 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated
• 12 lb ground pork
• 1 teaspoon crushed red chili pepper flakes (my own addition)
• 14 cup soy sauce
• 1 12 tablespoons oyster sauce
• 1 tablespoon ginger, finely chopped
• 2 teaspoons honey
• 1 teaspoon sesame oil, plus more for drizzling
• 40 wonton wrappers
• 4 cups chicken broth
• 14 lb snow peas, trimmed and cut crosswise into 1/2 inch pieces
• 14 cup chopped green onion, garnish (my own addition)
• 14 cup bamboo shoot, sliced very thin, garnish (my own addition)

1. In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
2. Drain, rinse with cold water and squeeze dry; finely chop and transfer to a medium bowl.
3. Stir in the pork, 1 tbls soy sauce, the oyster sauce, ginger, honey, chli flakes and 1 tsp sesame oil.
4. Arrange 10 wonton wrappers on a work surface and top each with 1 rounded tsp of pork mixture.
5. Moisten the edges and fold over to form half moons; press the edges to seal.
6. Working with 1 at a time, bring the tips together and pinch to form 10 bundles; repeat with the remaining wrappers and filing.
7. In a med sauce pan, bring the chicken broth, 1 cup water and the reamining 3 tbls soy sauce to a boil.
8. Cover; remove from heat.
9. In a large pot of boiling water, cook the dumplings, stirring occasionally, unti ltender, about 5 minutes.
10. Transfer to bowls.
11. Add snow peas to the broth, cook for 1 minute, then ladle over the dumplings.
12. Garnish with green onions and bamboo shoots.
13. Drizzle with a few drops of sesame oil.

bok choy, ground pork, red chili pepper, soy sauce, oyster sauce, ginger, honey, sesame oil, wonton wrappers, chicken broth, snow peas, green onion, bamboo shoot

Taken from www.food.com/recipe/samurai-soup-ala-rachael-ray-363576 (may not work)