Vegetable Wonton Soup

• 4 cups water
• 1 bunch napa cabbage chopped up
• 1 tablespoon garlic minced
• 1 bok choy chopped up
• 1 bunch fresh spinach
• 1 can mushrooms chopped up
• 1 whole carrot chopped up
• 1 stalk chives chopped up
• 1 stalk scallions chopped up
• 15 wonton wrappers I used both Shanghai and Hong Kong-style wrappers
• 3 teaspoons sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons salt chili oil, to taste

1. Add water to a pot and start boiling.
2. Chop up the garlic, scallions, cabbage and bok choy and add them to the pot, along with some flavorings (soy sauce, sesame oil and chili oil).
3. Chop up the bok choy, cabbage, mushrooms and carrots very fine (this is for your wonton's).
4. Open your wonton's and coat the rim with sesame oil and water add the filings in the center and flap the wonton forward, then scrunch up the sides and close -- be careful not to overfill.
5. Place them in the boiling pot, along with the spinach and extra mushrooms and carrots.
6. Wonton's should be finished cooking when they rise.

water, cabbage, garlic, choy, fresh spinach, mushrooms, carrot, chives, scallions, wonton wrappers, sesame oil, soy sauce, salt chili oil

Taken from www.yummly.com/recipe/Vegetable-Wonton-Soup-1676421 (may not work)