Preparation / Directions:
combine pork, water chestnuts, scallions, soy, salt, pepper, ginger, and sherry-mix well layout wonton skins onto a large work surface place 1 teaspoon filling onto the corner of each skin moisten edges with egg fold corner diagonally over filling and press to seal moisten one corner of folded edge with egg bring other corner of folded egde on top of moistened edge, press to seal
remove to a sheet of waxed paper repeat with remaining skins place wonton on waxed paper into freezer, until firm transfer to a sealed plastic freezer bag (such as ziplocks) store for up to 30 days fill a large stockpot with water, place over a high flame add wonton and simmer for 3 minutes for fresh, 4 minutes for frozen remove to individual serving bowls with a slotted spoon meanwhile heat broth to a boil in a stockpot add bok choy and scallions, simmer for 3 minutes ladle into serving bowls, on top of wonton serve hot
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