Wonton Soup 6 servings 1/2 cup finely chopped cabbage 8 oz ground pork 4 oz shelled shrimps, finely chopped 3 green onions with tops, finely chopped 1 egg, lightly beaten 1 1/2 tablespoons cornstarch 2 teaspoons soy sauce 2 teaspoons sesame oil 1 teaspoon oyster sauce 48 wonton wrapper (1lb) 1 egg white, lightly beaten 3/4 lb bok choy 6 cup chicken broth 3 green onion with tops, thinly sliced 1. For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce, 1 1/2 teaspoons sesame oil and oyster sauce; mix well. 2. For wontons, work with about twelve wrappers at a time, keeping remaining wrapper covered with plastic wrap. Place one wonton wrapper on work surface with one point facing you. Place 1 teaspoon filling in bottom corner; fold bottom corner; fold bottom corner over filling. 3. Moisten side corners of wonton wrapper with egg white. Bring side corner together, overlapping slightly; pinch together firmly to seal. Cover finished wonton with plastic wrap while filling remaining wontons. (Cook immediately, refrigerate up to 8 hours or freeze in resealable plastic bag.) 4. Add wontons to large pot of boiling water; cook until is no longer pink, about 4 minutes (6 minutes if frozen); drain. Place in bowl of cold water to prevent wontons from sticking together. 5. Cut bok choy stems into 1 inch slices; cut leaves in half crosswise. Set aside. 6. Bring chicken broth to a boil in large saucepan. Add bok choy and remaining 1/2 teaspoon sesame oil; simmer 2 minutes. Drain wontons; add to hot broth. Ladle into soup bowls. Serve immediately.