Prep Time: 15 minutes
Cooking Time: 10 minutes
The wontons take a little time to make but are very easy to make. Get the kids to help you and make some to freeze for later. Just layer them between wax paper and place in a zip lock bag. Lay flat in the freezer for up to 3 months.
20 wonton wrappers
5 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 pound ground pork, lean
6 green onion(s) , chopped
1 can (4 ounces) water chestnuts
3 teaspoons soy sauce, low sodium, divided
2 teaspoons sesame oil, dark
1 pound bok choy, roughly chopped
1 egg(s), large, beaten
Chop half of waterchestnuts into small pieces and reserve the rest for the broth. To make the wontons, mix ground pork, half of the chopped green onions, chopped water chestnuts, 2 teaspoons soy sauce, and 1 teaspon sesame oil in a medium bowl. In a small bowl, beat egg and set aside. Place about 1 large teaspoon of meat filling in the center of each wonton wrapper. With your finger, spread egg wash around the edge of the wrapper. Fold over to make a triangle and press all edges together. Bend opposite tips of triangle together and press together to form wonton. Pour broth into a medium size pot and place over medium high heat. Bring to a low boil. Add wontons to broth. Cook for about 6 minutes on a very low boil. Add remaining sesame oil, soy sauce, chopped bok choy and sliced waterchestnuts to soup. Lower heat to simmer and cook for 2 to 3 minutes. Serve in bowls and garnish with remaining green onions.
Per Serving About: 330 calories, 13 g fat, 4 g saturated fat, 0 g trans fat, 18 g protein, 34 g carbohydrates, 4 g dietary fiber, 1190 mg sodium