Wonton Soup

Soup: Heat oil in a stock pot and sauté bok choy for about 1 min. Add stock and bring to a boil. Lower heat to simmer for 5 minutes or until bok choy is just tender. Season to taste with salt & pepper. Add cooked wontons and serve garnished with scallions. Wontons: Set up work area with wonton wrappers, a tray dusted with cornstarch for finished wontons, extra cornstarch, a small bowl of warm water to moisten fingertips and wrapper edges. Dust your work surface with cornstarch, re-dusting as necessary. To assemble, place wrapper in a diamond position and drop a heaping teaspoonful of filling onto the middle. Moisten edges and fold top point over to bottom, sealing edges, to make a little triangle. Moisten left and right points and pinch together on top of filled pouch. Set aside on cornstarch-dusted tray. Note: This recipe will make more than enough wontons for one batch of the soup plus or minus a few practice wontons. Uncooked wontons can be kept well wrapped in the freezer for at least 2 months. Cooking times may be a little longer than for freshly made wontons. For soup: Drop still frozen into boiling water or soup stock and cook for about 5 minutes or until just tender. To fry: Boil as above or thaw wontons prior to frying. Heat oil in a heavy skillet or wok and fry until golden, turning often, about 2 to 3 minutes on each side.