Wonton Soup

I love wonton soup so I decided to make it from scratch.  Wow, it was really worth the effort.  The flavor was amazing!  

Makes about 12 servings.

1 T. vegetable oil

1 T. plus 1 t. minced garlic, divided

2 T. finely chopped fresh ginger, divided 1 & 1

1/4 c. thinly sliced scallions, plus 3 T. , divided

10 cups canned low sodium chicken broth 
(6 to 7-14.5 ounce cans)

1/2 pound ground pork

1 egg yolk

2 t. soy sauce

1 1/2 t. rice wine vinegar

1/2 t. sesame oil

1/4 t. crushed red pepper

30 store bought wonton wrappers

1 1/2 c thinly sliced bok chop (optional)

1/2 c. sliced shiitake mushrooms caps (optional)

1/2 c sliced bamboo shoots  (optional)

1. In a large soup pot, heat the oil over medium high heat until hot.
2. Add 1 t. of the garlic and 1 T of the ginger and stir until fragrant. 
3. Add the 1/4 c. of the scallions and the chicken broth and bring to a boil.
4. Reduce heat to medium low so the broth simmers.  Simmer while the wontons are being assembled.  At least 30 minutes.
5. In a small mixing bowl combine the remaining garlic, ginger, 3 T. finely chopped scallions, pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper.  Mix together.
6. Lay out 5 wonton wrappers.  Keep remaining wrappers covered.  
7. Fill a small bowl with cool water.
8. Using a teaspoon measure place a t. of meat in the middle of the wrapper.
9. Using your finger, dip in the water and wet the edges of the wontons.  Form a triangle and press together firmly.
10. Add the bokchoy, mushrooms, bamboo shoots to the broth and cook for 2 to 3 minutes.
11. Gently add the wontons to the broth and simmer gently for about 5 minutes,