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There is a restaurant tucked away in Chinatown NYC where they make and cook wonton and noodles in the window facing the street. It is fascinating to watch how quickly they fill the wonton and close them up with machine like precision.
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You will need a pound of turkey chop meat, a pound of chicken sausage, 6 mushrooms finely chopped.
one egg, 1/4 cup of soy sauce, 1/4 cup of oyster sauce, two tablespoons of grated ginger, five tbsp of Chinese five spice powder, two tsp of ginger powder, one bunch of scallions, two packages of wonton wrappers, one bunch of Bok choy, two cups of chicken broth.
The first thing you should do is bring a large pot of water on to boil and take the chop meat out of the package and the sausage out of the casings and put it in a bowl add all the spices and the soy sauce and oyster sauce and mix well.
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Cut your scallions fine and cut your mushrooms very fine and add to the mix.
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Stir well and grate your ginger and put in fridge for 1/2 an hour, wash and cut your Bok choy and add to the boiling water.
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Lay out your wonton wrappers on a large clean cutting board and brush your wonton wrappers with an egg wash.
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With a teaspoon fill the middle of the wonton wrapper. I overstuff them.
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Now fold them into a into a triangle and add a bit of the egg wash on the corners.
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Fold over one side and fold over the other and pinch tightly.
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Take your Bok choy out of the water and drain, now add your wonton to the boiling water for ten minutes and no longer.
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Add your hot chicken broth to a bowl and add your wonton and Bok choy and top with scallions.
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You can also have them dry with a dipping sauce, I like oyster sauce for dipping,
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