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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.

Martha Stewart Living, April 2011

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Credit: Johnny Miller

Recipe Summary

prep:
15 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

FOR THE DUMPLINGS
FOR THE SOUP
FOR THE BOK CHOY

Directions

Instructions Checklist
  • 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).

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  • 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.

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