I put together a version of Wonton Soup a week or so ago that rivals my favorite restaurant's version.  And now I have leftovers in the freezer for whenever the need arises.   I have a long way to go in learning to shape proper wontons, and I definitely cheated and got store-bought wrappers...  next time it'll be 100% homemade and, I'm sure, perfectly put together.  HAHA!

Chinese Pork Stock

1 1/2 lbs pork hocks (or spareribs... but hocks are better)

1 chicken carcass (or 1lb of chicken pieces)

8 cups (2 quarts) water

1 large chunk of unpeeled fresh ginger root... cut up into 2 or 3 pieces

4 tbsp dry sherry

4 scallions tied into knots (b/c it's fun)

Salt to taste

Put all the ingredients into a pot. Simmer 2-3 hours.  Strain... and it's ready to go.  Freezes well, too.

Wonton Soup to End All Takeouts

Serves  4

1 cup ground pork

about 6 minced raw shelled shrimp 

1 tbsp dry white wine

1 tsp brown sugar

1 tbsp tamari

1 tsp minced scallions

1 tsp fresh ginger root, minced

24 wonton wrappers

4 cups Chinese Pork Stock

1 handful of chopped baby bok choi (optional)

(more) soy sauce to taste

(more) chopped scallions to garnish

In a bowl, mix pork and shrimp with sugar, wine, tamari, scallions, and ginger.  Set aside and let the flavors combine for 30 minutes.  

Place 1 tbsp of pork mixture in the center of each wonton wrapper.  Wet the edges of the wrappers and press them together with your fingers to seal.  Fold over each wonton into a "wonton shape" (I'm still not so good at that). 

To cook:  bring stock to a rolling boil in a large sauce pot, add the wontons and bok choi and boil for 5 minutes.  Season with Tamari and garnish with scallions.  

Transfer to bowls and enjoy.