Wonton Soup

Instructions

Cut the meat into tiny pieces, ideally raw and cooked afterward for the best result. Cut the bamboo shoots into matchsticks, chop the broccoli head into small pieces about 3/8 inch across, and cut the stalk into matchsticks. Slice celery or bok choy stalks lengthwise into 3/4-inch strips, then crosswise into 1/8-inch slices. Cut bok choy leaves or spinach crosswise into 1/2-inch strips, then break them into 1.5-inch pieces. Wash the bean sprouts and discard any that are not white and crisp.

Heat oil in a wok, working in batches so there is room to stir and toss. Higher heat gives a better result but needs fast stirring, so beginners should stay lower. Add the meat and stir-fry it lightly if raw, then drain off the juices and add more oil if needed. Add a little sesame oil or sesame seeds if you like.

Stir in soy sauce, about a tablespoon for a wok full of food, and about 1/2 teaspoon of ginger, adjusting to taste since ginger is hot. Add the broccoli and the celery or bok choy stalks. They are done when just slightly softened and the broccoli is bright green with no yellow-brown tint.

Add the bok choy leaves or spinach until barely wilted. Add the bamboo shoots and bean sprouts, then turn off the heat so the sprouts do not overcook. This is your filling.

Heat water or chicken broth to a high simmer or low boil for cooking the wontons. If you plan to serve in dashi or miso soup, cook the wontons in plain water, because that heat can damage their flavor.

Put a small amount of filling on a wonton wrapper. Bring all four corners up to meet, then pinch or fold the edges to seal. Repeat with the remaining wrappers and filling.

Lower a few wontons gently into the pot without crowding it, since fresh wontons come unsealed easily. Cook them for 3 minutes, lift them out with a slotted spoon, and set them aside. Keep filling more wontons while others cook, and continue until all are done.

To serve, put several wontons in a bowl and pour your chosen hot broth over them.