Won Ton Soup

Method for won tons:

In a medium-sized bowl, mix together all the ingredients for the won tons, except the wrappers; set aside. Fill a small bowl with water; set aside. Remove the won tons from the package and cover with a damp towel.

Take a won ton wrapper from beneath the towel, making sure that the other wrappers are always covered with a towel. This prevents the other wrappers from drying out.

Position the wonton wrapper so a corner faces you.

Spoon a little under a teaspoon onto the bottom quarter of the wrapper.

Dip your finger in the small bowl of water and wipe your finger on the bottom corner of the wonton wrapper and fold it over the meat.

Roll up until a triangle is formed.

Dip finger in water again and wet the sides of the triangle making sure there are no air bubbles.

Cross each side of the triangles over another and hold to make sure a seal forms.

Place on a plate and repeat.

I usually like to make my won tons a week or sometimes a month before I make soup. I basically just make won tons whenever I have time.

So once I have finished my won tons, I line a baking sheet with parchment paper and then lay the won tons flat. I then put the baking sheet in the freezer to flash freeze them.

After 30-60 minutes, I place the won tons into a Ziploc bag and then put them back in the freezer.

When I am ready to make won ton soup, I simmer them in the broth from frozen for about 10-15 minutes.

Method for the broth:

In a stock pot, heat oil. Add ginger and garlic and cook for about 3 minutes. Stir constantly with a spoon to make sure the garlic and ginger do not burn.

Add chicken broth and green onions and bring to a boil. Reduce heat to medium low and let simmer for 25-30 minutes.

Add bok choy and simmer for 3 minutes.

Then, gently put the won tons in and cook for about 5- 7 minutes while stirring very gently. When the won tons are cooked, they will float.

If using frozen won tons, do not defrost. Place them gently in the broth and cook for about 10-15 minutes.