-
1
Fill a large stockpot with chicken, onion, garlic, bay leaves, chicken stock, and hot water. Bring to a bowl then reduce to a simmer for 1 1/2 hours. Once chicken is cooked thoroughly, remove from broth and shred. Return chicken to broth and add fish sauce and black pepper. Return to low simmer for another 15 minutes, then add any additional veggies (I used 2-3 stalks of bok choy, a large handful of sliced mushrooms, and diced carrots!). Remove whole cloves of garlic and bay leaves.
-
2
While broth is cooking, make the dumplings. In a medium-sized bowl, combine ground pork, garlic, onion, scallions, pepper, salt, soy sauce, and sesame oil. Holding a single wonton wrapper in one hand, place about 2 tsp. of filling in the center. Bring top half to bottom edge, forming a triangle and sealing the won ton in half. Seal the edge by dipping finger in a dab of room temperature water. Bring the left and right side corners to the middle, sealing with more water. The won ton should look like it is giving itself a hug. Repeat!
-
3
When won tons are ready, you have the option to cook them all at once or freeze half of them. To freeze, simply arrange won tons in a row on a baking sheet and freeze for about 30 minutes. Then remove to a container and freeze for up to 4 months.
-
4
Adding more hot water if necessary, return to simmering broth. Bring back to a boil. Drop in dumplings (no more than 10-15 at a time) and cook for 6-8 minutes. They will float to the top when they are done cooking.
-
5
Serve with more green onions for garnish!
