Name: Wonton Soup with Bok Choy
Cook time: 1 hour
Total time: 8 hours
Yield: Makes 6 main-course servings
Ingredients: 2 lb country-style (meaty) pork ribs; 2 lb chicken thighs, legs, and wings; 4 scallions, coarsely chopped; 1 (2-inch) piece peeled fresh ginger, chopped; 12 cups water; 1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise; 1 1/2 teaspoons salt; 1/4 teaspoon white pepper; 1/2 lb ground pork (not lean); 1 large egg yolk; 2 scallions, finely chopped; 1 (1 1/2-inch) piece peeled fresh ginger, finely chopped; 1 tablespoon soy sauce; 1 teaspoon rice vinegar (not seasoned); 1/2 teaspoon Asian sesame oil; 1/2 teaspoon salt; 1/4 teaspoon white pepper; About 30 wonton wrappers, thawed if frozen

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Photo by Rita Maas

Cooks' notes:

·Broth can be chilled up to 1 day. ·Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen.

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