The soup

1-2 tsp of sesame oil 1 tablespoon minced or pressed garlic 1/2 tablespoons finely grated fresh ginger 1/4 of a large white onion sliced thin 1 large carrot cut in thin rounds 1/4 cup thinly sliced scallions 1 tbsp soy sauce 1/2 to 1 tbsp seasoned rice wine vinegar 6 cups canned low sodium chicken broth 4 cups chicken stock 1 1/2 cups thinly sliced bok choy

In a large soup pot heat the sesame oil over medium heat, add sliced onion and carrot cook for 4-5 mins, add pressed garlic and grated ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions, 1tbsp soy sauce, 1 tbsp rice wine vinegar and both chicken stock and broth then bring to a boil. Chop and set bok choy to the side.

Cover and reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

The wontons

1 teaspoon minced or pressed garlic 1/2 pound ground pork or ground chicken 1 egg yolk 2 teaspoons soy sauce 1 1/2 teaspoons rice wine vinegar 1/2 teaspoon sesame oil 1-2 tsp garlic chili sauce (or 1/4 teaspoon crushed red pepper) About 30 wonton wrappers, thawed if frozen scallions, plus 3 tablespoons finely chopped

In a small mixing bowl combine the remaining teaspoon of minced garlic, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and garlic chili sauce or crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

Some tips: 1. You can freeze the wontons so make a large batch place them on a cookie sheet in the freezer once frozen place in a zip lock back. The next time you want soup it will take half the time 1 You can also freeze the broth just leave the Bok Choy out it is better fresh. 2 The extra wonton wrappers can be cut into strips and fried great on salads or to snack on. 3 Don't leave the wontons in the soup only cook the amount you want to eat. The starch in the wontons will make the soup cloudy.