Wonton Soup

In a large pan combine the sesame oil, garlic and ginger and sauté for 1 minutes, then add the soy sauce, sugar, chicken broth and green onions. Simmer on medium heat while you make the wontons.

Combine the pork, ginger, green onion, soy sauce and sesame oil together in a bowl.

Place the wontons in a zip lock bag or place on a plate and cover with plastic wrap. Don’t let the wrappers dry out. Lay out 4 to 5 wonton wrappers cornstarch side up. Put ½ teaspoon of the filling in the middle, and top with a small shrimp.

Use a brush or your finger and brush the edges with water. Fold one corner over to the corner directly across forming a triangle. Press the edges together, pressing the air out and sealing well.

Dampen the top of one corner of the wonton. Push the middle of the wonton in and fold the dry corn on top of the wet corner and press together. Flip up the point of the triangle.

Place the wontons on a plate.

Gently lower 3 to 4 wontons per person into the soup and cook for 2 minutes.

Add the bok choy and cook for 2 more minutes.

Remove from the heat and serve immediately with green onions.

Note: do not add the wontons until 4 minutes before serving. Overcooked wontons will begin to fall apart.