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DIRECTIONS

To make the wonton (frozen may be substituted), place the flour in a large bowl. Mix together the salt, egg, oil, and cold water. Pour into a well in the center of the flour and mix. Knead the dough for about 5 minutes, until very smooth. Let the dough rest for 10 minutes. Sprinkle the cornstarch on a pastry board and a rolling pin. Roll the dough until almost paper thin. If you have a small board, you may want to divide the dough in quarters. (A pasta machine may be used instead.) Cut the dough into 3-1/2-inch squares, lightly dust with cornstarch, and stack. This will make about 75 squares. Unused squares may be frozen.
To make the filling, combine the remaining ingredients except for chicken broth, bok choi, spinach, and garnish. Mix well with a fork or hands so that the flavors are evenly distributed. Place a generous teaspoon of the filling on each square. Fold the square corner to corner to make a triangle. Pinch the edges together, making sure that each is sealed. The outer ends of the triangle may be folded to meet as a small ring, if desired.
Bring a large pot of water to a boil and carefully drop in as many wonton as won't stick together. Bring the water to a boil again and remove the wonton with a slotted spoon. Set them on a slightly oiled platter. At this point they may be refrigerated or frozen.
If ready to use, bring the chicken broth, spinach, and bok choi to a boil and then gently add the wonton. Serve with a garnish of minced spring onions.