Ingredients
2 liters chicken stock or broth
1 bunch green onions, divided
1 garlic clove, thinly sliced
1 (3-inch) piece ginger, peeled or 2 teaspoons ground ginger, divided
30 ml soy sauce, plus more to taste
7.5 ml rice or white vinegar
15 ml brown sugar
5 ml Kosher salt, divided
450 g ground pork
10 ml grated ginger
10 ml toasted sesame oil
10 ml cornstarch
3 heads baby bok choy, roughly chopped (about 3 cups)
20 wonton wrappers, cut into quarters
Sriracha Hot Sauce or Chili Crunch (optional)
Directions
Step 1
In a large saucepan or Dutch oven over medium-high heat, pour the chicken stock. Cut the white parts of the green onions into 2.5 cm pieces and add to the broth. Add the garlic clove, thinly slice 2.5 cm of ginger (or 1 teaspoon ground), and add to the stock. Stir in 15 ml of soy sauce, vinegar, brown sugar, and 2.5 ml of salt. Bring the mixture to a boil, stirring occasionally.
Step 2
In a bowl, combine the pork, finely sliced remaining green parts of the green onions, grated ginger, remaining soy sauce, remaining salt, sesame oil, and cornstarch. Mix until well combined. Form the mixture into 2.5 cm balls and add to the broth. Alternatively, use a small spoon to drop heaping teaspoons of meat into the broth. Reduce the heat to a simmer and cook for 5 minutes. Add the wonton wrappers, bok choy, and additional soy sauce to taste. Cook for 8 minutes, stirring occasionally.
Step 3
Serve with reserved green onions and hot sauce or chili crisp if desired.