These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.
- For the dumplings
- 4 ounces shrimp, peeled and deveined
- 2 teaspoons finely grated peeled fresh ginger
- 2 teaspoons thinly sliced fresh chives
- 16 store-bought round wonton wrappers
- For the soup
- Vegetable Stock
- 1 small Thai chile, halved and seeded
- 1 whole star anise
- 2 ounces shiitake mushrooms, thinly sliced (1/4 cup)
- 3 tablespoons low-sodium soy sauce
- 2 large radishes, trimmed and thinly sliced
- 1 teaspoon thinly sliced fresh chives
- For the bok choy
- 4 heads baby bok choy (8 ounces), quartered
- 3 tablespoons water
Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).
Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.