Directions
Won Tons
In a large bowl, combine the first 7 ingredients and mix well.
Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse's cap.
Cover filled won tons with a towel to keep them from drying out.
Soup
Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
Add won tons and cook for 3 minutes more.
Stir in the sno peas and sesame oil. Adjust seasonings and serve.
Garnish
Garnish with sliced green onions or fried won ton strips.
Recipe Note
Please see how to reconstitute dried mushrooms.
Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.
