Won ton soup

Back into the groove of things finally.  Here's the start to a bunch of new blog recipes.

Won ton soup adapated from Meal Planning 101

We had a bunch of spinach to use up, a bunch of home made chicken broth and a hankering for dumplings.  Give yourself some time to make the wontons.  I only used half and froze the rest for later.

1 lbs ground pork
2 tbs soy sauce
2 tbs oyster sauce
a few drops of sesame oil
1 tsp sugar
2 green onions, finely diced
2 tsp cornstarch
a few dashes of white pepper
1 tsp minced ginger (this is an addition from the original recipe so the amount is just a guess, we'll update after we try it again).

Combine all the won ton filling ingredients in a bowl and mix well.
Place about 1 tsp of filling in the center, moisten the edges with water then seal shut, forcing out any air by folding them in half.
Freeze in a single layer for the ones you aren't using and then place in a large resealable container for later use.

For the soup-
Bring 5 c. of chicken stock to a boil with
a few drops of sesame oil
sliced green onion to taste
sliced bok choy or spinach
finely sliced carrots and bring to a boil then simmer while you cook the wontons

Gently boil the wontons for 5-8 minutes, you don't want the water a rolling boil because it could break open the wontons.

When done, remove the wontons with a slotted spoon to your bowls and ladle the soup and veggies over top.
Adjust seasonings to your liking.  Toddlers like soy sauce (especially if we are using home made broth)  and adults like hot sauce and rice vinegar.