Vegetable Wonton Soup (馄饨汤)

Make the broth. In a large pot over medium heat, add all the ingredients for the broth and bring to a boil. Lower the heat to low, cover and simmer for 15 minutes.

Make the filling. Put the cabbage, carrots, scallions, sesame oil, salt and pepper in a bowl and mix well.

Make the wontons. Lay the wonton wrappers on a flat surface and place a small bowl of water next to them. Scoop about 2 teaspoons of filling and place it in the center of a wrapper. Repeat until all the wrappers have filling.

Shape the wontons. Dip your index finger and wet the edges of a wonton wrapper. Fold the wonton in half moon shape, and gently press to seal the edges. Grab the corners and bring them in the center of the wonton, gently pressing one corner on top of the other. Gently seal with a little water if needed. Place the wonton on a plate and cover with a lid or towel to prevent it from drying. Repeat until all the wonton are made.

Make the wonton soup. Bring the soup back to a boil and lower to a simmer. Gently add the wontons, cover and cook for 8-10 minutes.

Add the extras. Turn the heat off, stir in the spinach and serve with freshly chopped scallions and white ground pepper.