• In a large bowl, combine the wonton ingredients except for the wonton wrappers. Mix until the filling becomes sticky in the bowl.

Easy Wonton Wrapping

• Place a wonton wrapper in the palm of your hand. Add a heaping teaspoon of filling to the center and wet the edges of the wrapper with a little water.
  
• Fold it in half to create a rectangle, seal the edges, then wet one of the creased corners.
  
• Bring the creased corners to the center.
  
• Pinch the corners to connect. Repeat for remaining filling and wontons.
  
• At this point, you can cook them immediately or freeze them to cook later. To freeze them, place wontons on a parchment-lined baking sheet (making sure they’re not touching). Freeze for a few hours then transfer them to a Ziplock bag or airtight container.

Make Broth

• Heat a large pot on medium heat. Add about a tablespoon of oil then saute garlic and ginger for a few seconds, until soft and fragrant.
• Add soy sauce along the edges of the pot to create a char, then add fish sauce and Shaoxing wine. Stir together for a couple of seconds then increase heat to medium-high. Pour in vegetable broth and bring to a rolling boil.
• Pour in the sesame oil, stir, then turn the heat to low and cover to keep warm.

Cook & Assemble the Wonton Soup

• In a medium-sized pot, bring water to a boil on medium-high heat. Blanch baby bok choy by cooking them in the hot water for about 1 minute, or until they’re slightly tender but still crunchy. Quickly remove them then submerge them in cold water to stop the cooking process. Set aside.
• In the same pot of boiling water, add in about half the wontons to prevent overcrowding. Immediately stir the pot to prevent them from sticking. Cook for about 3 - 4 minutes, or until they float to the top. Quickly remove them and finish cooking the remaining dumplings.
• To assemble, divide the bok choy and wontons into two serving bowls, pour the broth on top, then serve immediately. Enjoy!