Pancit Molo (Filipino Wonton Soup)

1 ½ pounds ground pork

1 pound uncooked medium shrimp, peeled and deveined

1 (8 ounce) can sliced water chestnuts, drained

salt and ground black pepper to taste

1 (16 ounce) package wonton wrappers, or as needed

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 cooked chicken breast, shredded

1 ¼ quarts chicken broth

1 small head bok choy, cut into bite-sized pieces

2 green onions, chopped

Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.