Directions

Prepare filling for wontons:

1. In a bowl mix together the chicken, rice vinegar, soy sauce, sesame oil, garlic, ginger, sugar and onion until well combined. Lay out wonton wrappers, placing them on a clean surface (I used a large cookie sheet lined with parchment paper)

2. Place about 1 tsp of the filling in the center of each wonton wrapper. Avoid overfilling as it may cause the wontons to burst during cooking.

3. Moisten the edges of the wontons, dip your finger in water and run it along the edges of the wrapper. This helps to seal them. Fold the wontons bringing them together to form a half moon, pressing the edges to seal ensuring there are no air pockets. Then bring the two corners together, again pressing to seal, giving it a typical wonton shape. Allow the prepared wontons to rest while you prepare the soup.

For the soup:

1. In a large pot set over medium heat, add chicken broth, garlic, soy sauce, sesame oil and green onions. Bring to boil.

2. Add bok choy and let the soup simmer 2-3 minutes.

3. In a separate large pot bring approximately 4 quarts of water to a boil. drop the wontons into the boiling water, gently stirring to ensure they don’t stick together or to the bottom of the pot. Once they float to the surface for about 2 minutes or until the wontons appear slightly translucent.

4. Carefully remove/strain the wontons with a slotted spoon or basket and then add them to the warm broth mixture.