Beef Wonton Soup With Asian Greens

• 14 oz ground beef
• 1 can (8 oz) sliced water chestnuts, drained and chopped
• 2 tbsp finely chopped chives
• 1 clove garlic, crushed
• 2 1/2 tsp soy sauce
• 24 sheets (6-inch) round rice paper
• 3 None chicken bouillon cubes
• 2 None carrots, peeled and cut into matchsticks
• 1 piece (1/4-inch) ginger, peeled and cut into matchsticks
• 1 bunch baby choy sum or bok choy, coarsely chopped
• 2 None green onions, thinly sliced diagonally

1. Line a baking pan with parchment paper. Combine ground beef, water chestnuts, chives, garlic and soy sauce in a glass bowl. Season.
2. For each wonton, soak 1 rice paper sheet in a bowl of warm water for 10 seconds or until just soft. Transfer to a clean work surface. Place 1 tbsp of meat mixture in center of rice paper. Gather rice paper over filling and pinch to enclose and form a pouch. Place on prepared pan. Repeat to make 24 wontons.
3. Place 8 cups water, crumbled bouillon cubes, carrot and ginger in a large saucepan. Bring to a boil on medium heat. Reduce heat to low.
4. Add wontons and choy sum; simmer gently for 2 mins or until wontons are just cooked. Using a slotted spoon, transfer wontons to serving bowls. Ladle hot stock mixture over wontons. Serve topped with onion.

ground beef, water chestnuts, chives, clove garlic, soy sauce, rice, chicken bouillon cubes, carrots, ginger, choy, green onions

Taken from recipes-plus.com/api/v2.0/recipes/26406 (may not work)