Bok Choy, Green Onions- Wonton Soup with Greens

For the Soup 3 tablespoons toasted sesame oil 2 tablespoons peeled and minced fresh ginger 1 cup chopped green onions with tender green 2 quarts chicken stock 2 cups sliced bok choy Wontons 10 ounces ground pork 2 tablespoons minced garlic 1 ½ tablespoon peeled and minced fresh ginger 1 green onion 8 water chestnuts minced 1 ½ teaspoons rice vinegar 2 teaspoon tamari 2 quarts plus 2 cups water 1-4oz package wonton wrappers about 3 inch squares To make the soup-warm the sesame oil on a soup pot over medium heat, when hot add the ginger and sauté, stirring frequently for 2 minutes. Add the onions and stock, cover and reduce the heat to low and simmer for 30 minutes to blend the flavors. Reserve off the heat. To make the wontons combine the pork, garlic, ginger, onions, water chestnuts, vinegar and soy sauce in a bowl and mix well. Set aside. In a large saucepan over medium heat bring the water to a boil, and then turn off the heat. Line a tray with parchment paper or coat lightly with flour. Set aside. Place a wonton wrapper on a work surface. Keep the remaining wrappers covered with a towel to prevent them from drying out. Place ½ to ¾ teaspoon of the pork mixture in the center of the wrapper. With a wet fingertip moisten the edge of the wrapper on all four sides. Fold the wrapper I half corner to corner to make a triangle, and press down on the edges to seal securely. With a wet fingertip moisten the two corners on the long side of the triangle, fold one to the other, and press together to create a purse shape. Place the wonton on the prepared tray and cover with a damp kitchen towel. Repeat until all of the filling is used up. You should have 30-36 wontons. Bring the soup base to a boil over medium heat, add the bock chop and reduce the heat to low. Return the saucepan of water to boil over high heat, add several of the wontons to the boiling water and cook for 2 minutes exactly. The wrappers should be just tender and the filling cooked through. As the wontons are cooked, scoop them out with a wire skimmer and place 3-4 in each bowl. Repeat until all of the wontons are cooked. Ladle the hot soup over the wontons in each bowl. Serves 8. From the Davis Farmers Market Cookbook