In a large pot combine the broth, garlic, ginger, soy sauce, sherry, and sesame oil and allow to simmer over low heat while you make the wontons.
Place all wonton ingredients, except wonton wrappers, into a bowl and mix together.
Lay the wonton wrappers flat on your work surface. Working in batches of six, spoon 1 tsp filling into the center of each wonton. Brush the edges with water. Fold into a triangle shape, press to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal. Repeat until all the filling has been used.
Lay the wontons on a wax paper lined baking sheet.
Add the carrot and bok choy to the simmering broth and cook for 10 minutes or until the bok choy is tender, yet still firm. Remove bok choy from the broth and set aside.
Increase broth to medium heat and add half of the wontons, cook 4 minutes. Remove with a slotted spoon or spatula. Add the other half of the wontons and cook 4 minutes.
Add the cooked wontons and the bok choy back to the pot.
Taste and add a dash of salt if needed. Garnish with green onions and serve immediately.
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