Wonton Soup

Makes 6 servings

1/2	cup finely chopped cabbage
8	ounces lean ground pork
4	ounces deveined shelled shrimp, finely chopped
3	green onions with tops, finely chopped
1	egg, lightly beaten
1-1/2	tablespoons cornstarch
2	teaspoons soy sauce
1	teaspoon oyster sauce
2	teaspoons sesame oil, divided
48	wonton wrappers (about 1 pound)
1	egg white, lightly beaten
3/4	pound bok choy or napa cabbage
6	cups chicken broth
1	cup thinly sliced Barbecued Pork
3	green onions with tops, thinly sliced
	Edible flowers for garnish

For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1-1/2 teaspoons sesame oil; mix well.
For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Place one wonton wrapper on work surface with one point facing you. Place 1 teaspoon filling in bottom corner; fold bottom corner over filling.
Moisten side corners of wonton wrapper with egg white. Bring side corners together, overlapping slightly; pinch together firmly to seal. Cover finished wontons with plastic wrap while filling remaining wontons. (Cook immediately, refrigerate up to 8 hours or freeze in resealable bag.)
Cut bok choy stems into 1-inch slices; cut leaves in half crosswise. Set aside.
Add wontons to large pot of boiling water; cook until filling is no longer pink, about 4 minutes (6 minutes if frozen); drain. Place in bowl of cold water to prevent wontons from sticking together.
Bring chicken broth to a boil in large saucepan. Add bok choy and remaining 1/2 teaspoon sesame oil; simmer 2 minutes. Drain wontons; add to hot broth. Add slices of Barbecued Pork and sliced onions. Ladle into soup bowls. Serve immediately. Garnish, if desired.

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