Duck and Hoisin Wonton Soup

Ingredients

• 2 cups Roasted duck meat, finely minced
• 3 tablespoons Hoisin sauce
• 30 pieces Wonton wrappers
• 6 cups Duck or high-quality chicken stock
• 4 whole Star anise pods
• 2 inches Fresh ginger, sliced into rounds
• 1 tablespoon Shaoxing rice wine
• 0.25 cup Water chestnuts, finely diced
• 2 stalks Green onions, thinly sliced
• 1 teaspoon Toasted sesame oil
• 4 heads Bok choy, halved
• 2 teaspoons Light soy sauce

Instructions

1. 1

   In a large stockpot, combine the stock, star anise, ginger slices, and Shaoxing rice wine. Bring to a boil, then reduce heat and simmer for 30 minutes to infuse the aromatics.

2. 2

   In a mixing bowl, combine the minced roasted duck, hoisin sauce, diced water chestnuts, and half of the green onions. Mix thoroughly until the filling is cohesive.

3. 3

   Place a teaspoon of the duck mixture in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and bring the two side corners together, pressing firmly to seal.

4. 4

   Strain the broth to remove the star anise and ginger, then return the clear liquid to the pot and season with soy sauce and sesame oil.

5. 5

   Bring a separate large pot of water to a rolling boil. Carefully drop the wontons in batches, cooking for 3-4 minutes until they float and the wrappers are translucent.

6. 6

   During the last 2 minutes of the broth simmering, add the halved bok choy directly into the seasoned stock to blanch until tender-crisp.

7. 7

   Use a slotted spoon to transfer the cooked wontons from the water directly into serving bowls to prevent sticking or tearing.

8. 8

   Ladle the hot star anise scented broth and bok choy over the wontons. Garnish with the remaining green onions and serve immediately.