WONTON SOUP WITH BOK CHOY

Active time: 1 hr Start to finish: 8 hr (includes chilling stock)
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly
sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper

For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen

Make broth:
Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall
narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2
to 5 hours. Pour broth through a sieve into a large bowl and discard solids.
Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.

Make wontons:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil,
salt, and white pepper in a bowl in 1 direction with your hand until just
combined (do not overwork, or filling will be tough).

Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with
plastic wrap). Spoon a rounded teaspoon of filling in center of square, then
brush water around edges. Lift 2 opposite corners together to form a triangle
and enclose filling, pressing edges firmly around mound of filling to eliminate
air pockets and seal. Moisten opposite corners of long side. Curl moistened
corners toward each other, overlapping one on top of the other, and carefully
press corners together to seal. Make more wontons in same manner.

Finish soup:
Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in
bok choy, salt, and white pepper and simmer, uncovered, until bok choy is
crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently
stirring, until filling is just cooked through, about 3 minutes (cut 1 open to
check).

Cooks' notes:
€¢ Broth can be chilled up to 1 day.
€¢ Wontons can be made 1 month ahead. Freeze in 1 layer on a
plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to
a sealable plastic bag and keep frozen.

Gourmet
January 2004
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---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."