1 pound ground pork

3 stalks scallion, finely minced

2 tablespoons soy sauce

2 teaspoons rice wine vinegar

2 teaspoons cornstarch

1/4 teaspoon sugar

1 teaspoon sesame oil

1 pound wonton wrappers, at room temperature, covered with a damp towel

1 tablespoon cornstarch + 1/4 cup cool water (cornstarch slurry)

2 quarts chicken, seafood, pork or vegetable broth

8 ounces dried wonton noodles

1 pound bok choy, leaves separated and washed well

chili garlic sauce (optional)

In a large bowl, combine the pork, scallion, soy sauce, rice wine vinegar, cornstarch, sugar and sesame oil. Mix well and set aside. Put a teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle. Bring two corners together and press to secure (though my kids often just leave them as triangles.) Place on baking sheet and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaining 1 cup of reserved broth. Adding the broth a little at a time lets the wontons cook - but at a gentle heat. A rapid, rolling boil will tear the delicate wonton skins.

Keep the heat on the pot on (you still need to cook the noodles and bok choy) while using a spider or sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles in the pot according to the package instructions. Add the bok choy to the pot during last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Serve with chili garlic sauce if desired.