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M aking wontons is a fun activity for the whole family. Look for dumpling skins (sometimes called wonton wrappers) in the refrigerated section of your supermarket or at Asian markets.

Serves 4

WONTONS

1 head baby bok choy, coarsely chopped, stems and leaves separated

²/₃ pound ground pork

2 scallions, minced

1 tablespoon peeled and minced fresh ginger

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

2 teaspoons granulated sugar

1 teaspoon rice-wine vinegar

36 dumpling skins or wonton wrappers

SOUP

4 cups reduced-sodium chicken broth

2 scallions, minced

1 clove garlic, minced

6 ounces snow peas, trimmed

Asian sesame oil

1. Bring a medium saucepan of water to a boil. Add salt and bok choy stems; cook 1 minute. Add bok choy leaves; cook 1 minute. Drain; run under cold water to stop cooking. Transfer bok choy to a cutting board; press with a clean dishcloth to squeeze dry. Coarsely chop.

2. In a large bowl, combine bok choy, pork, scallions, ginger, soy sauce, sesame oil, sugar, and vinegar until combined.

3. Place one wonton wrapper on the countertop. Spoon about 2 teaspoons of the filling in the center of dumpling. Dip your finger in a bowl of warm water and moisten the edges of the dumpling. Fold the wrapper over the filling to make a half-moon shape, pressing the wet sides together to seal. Gently bend dumpling to make the classic crescent shape (this looks sort of like a nurse’s cap). Repeat until all dumplings are finished, storing finished dumplings on a baking sheet under a damp dish towel to keep them from drying out.

4. For soup: In a medium saucepan, combine broth, scallions, garlic and 4 cups of water. Bring to a simmer over medium heat. Add wontons and snow peas and simmer, until filling is just cooked through, about 5 minutes. The dumplings will rise to the top when done.

5. Ladle the soup into serving bowls; garnish with a dash of sesame oil.

TIP

If baby bok choy is unavailable, regular-sized bok choy is a fine substitute.