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1 lb ground chicken

1 tbsp soy sauce

1 tbsp sesame oil

½ cup finely chopped green onions

1 tbsp grated fresh ginger

½ tsp salt

¼ tsp pepper

1 package wonton wrappers

6 cups chicken broth

1 cup sliced bok choy or napa cabbage

½ cup sliced mushrooms

½ cup sliced carrots

1 tbsp soy sauce (for broth)

½ tsp sesame oil (for broth)

Optional: chopped green onions for garnish

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1. Prepare the Wonton Filling: In a mixing bowl, combine ground chicken, chopped green onions, 1 tbsp soy sauce, 1 tbsp sesame oil, grated ginger, salt, and pepper. Mix thoroughly until well combined.

2. Fill and Fold the Wontons: Place a wonton wrapper on a flat surface. Spoon about 1 teaspoon of the chicken filling into the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a triangle, pressing the edges to seal. For a traditional wonton shape, bring the two bottom corners together and pinch them with a bit of water to seal. Repeat until all filling is used.

3. Prepare the Broth: In a large pot, bring the chicken broth to a simmer over medium heat. Add sliced bok choy, mushrooms, and carrots to the broth, and let cook for 3-4 minutes until vegetables are slightly tender.

4. Cook the Wontons: Gently add the prepared wontons to the simmering broth. Let them cook for about 5-6 minutes, or until the wontons float to the top and the filling is cooked through.

5. Season and Serve: Stir in 1 tbsp soy sauce and ½ tsp sesame oil into the broth for extra flavor. Ladle the soup into bowls, garnish with extra green onions if desired, and serve warm.

After serving add some Chili Crisp and Siracha for a Spicy Won Ton edge. Delicious.