Wonton soup

STILL CLEANING HOUSE.....
I'm still in the process of sorting through the recipes that I found on scraps of paper in the cabinets, I wanted to be sure to write down one of my favorites.  Perfect for the cooler fall temperatures that are coming. 
This recipe is something I have made for years.  I love making my own wontons for the soup as I then know what 'really' goes in them.  I love to make a big batch and freeze them.  When I need a quick meal for lunch...I simply boil up a few wontons in the morning...flash cool them in cold chicken stock...add some scallion slices or fresh spinach (or whatever else I might have on hand)...put in a microwavable container and bring it to work for lunch.

WONTON SOUP

½ cup finely chopped cabbage

4 ounces shelled, deveined shrimp, finely chopped
8 ounces lean ground pork
3 green onions, finely chopped
1 egg, lightly beaten
1 ½ tbls cornstarch
2 teas soy sauce
1 teas oyster sauce
2 teas sesame oil, divided
48 wonton wrappers
1 egg light beaten
¾ lb, bok choy or napa cabbage
6 cups chicken broth
3 green onions, thinly sliced

 1. Filling:  squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add shrimp, pork, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1 ½ teaspoons of the sesame oil; mix well.

2. Wontons: work with about 6 wrappers at a time keeping remaining wrappers covered with plastic wrap. Place 1 wonton wrapper on work surface with one point facing you. Mound 1 teas filling in bottom corner. Fold bottom corner over filling.

3. Moisten side corners with egg white. Bring side corners together, overlapping slightly.  Pinch together firmly to seal. Cover finished wontons with plastic wrap while you fill remaining wontons.  (Cook immediately, refrigerate up to 8 hours or freeze in resealable plastic bag.

4. Cut bok choy stems into 1-inch thick slices; cut leaves in half crosswise.

5. Cook wontons in large pot of boiling water until filling is no longer pink, about 4 minutes (6 minutes if frozen). Drain, then place in bowl of cold water to prevent wontons from sticking together.

6. Bring chicken broth to a boil in large saucepan. Add bok choy and remaining ½ teaspoon sesame oil, cook 2 minutes. Drain wontons and add to hot broth.  Add sliced green onions.