Samurai Soup Ala Rachael Ray

Found in Everyday with Rachael Ray April/2009 I love soups....and this is easy and delicious. **not very good leftovers though....lol....good excuse to eat the whole pot :)

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄2 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated
• 1⁄2 lb ground pork
• 1  teaspoon  crushed  red chili pepper flakes (my own addition)
• 1⁄4 cup soy sauce
• 1 1⁄2 tablespoons oyster sauce
• 1  tablespoon ginger, finely chopped
• 2  teaspoons honey
• 1  teaspoon  sesame oil, plus more for drizzling
• 40  wonton wrappers
• 4  cups chicken broth
• 1⁄4 lb snow peas, trimmed and cut crosswise into 1/2 inch pieces
• 1⁄4 cup  chopped green onion, garnish (my own addition)
• 1⁄4 cup bamboo shoot, sliced very thin, garnish (my own addition)

Directions

1. In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
2. Drain, rinse with cold water and squeeze dry; finely chop and transfer to a medium bowl.
3. Stir in the pork, 1 tbls soy sauce, the oyster sauce, ginger, honey, chli flakes and 1 tsp sesame oil.
4. Arrange 10 wonton wrappers on a work surface and top each with 1 rounded tsp of pork mixture.
5. Moisten the edges and fold over to form half moons; press the edges to seal.
6. Working with 1 at a time, bring the tips together and pinch to form 10 bundles; repeat with the remaining wrappers and filing.
7. In a med sauce pan, bring the chicken broth, 1 cup water and the reamining 3 tbls soy sauce to a boil.
8. Cover; remove from heat.
9. In a large pot of boiling water, cook the dumplings, stirring occasionally, unti ltender, about 5 minutes.
10. Transfer to bowls.
11. Add snow peas to the broth, cook for 1 minute, then ladle over the dumplings.
12. Garnish with green onions and bamboo shoots.
13. Drizzle with a few drops of sesame oil.