Wonton Soup II

Ingredients

• 1 bag stir-fry vegetables with sno peas, roughly chopped
• 20 wonton wrappers
• 4 cups chicken broth

Directions

1. Roughly chop vegetables and mix with sauce. Reserve 1/4 of the bag of vegetables for the soup.
2. Top each wonton skin with 1 teaspoon filling.
3. Fold the lower corner of the wonton over the filling and bring its point up; tuck under the wonton's filling. Roll the wonton up slightly to cover the filling, leaving about 1 inch of skin unrolled at the top corner.
4. Moisten a side corner. Grasp corners and overlap them over the filling, attaching moistened corner to other corner.
5. In a 3-quart saucepan, bring 6 cups water to boiling.
6. With a spoon place wontons, 1 at a time, into boiling water.
7. Reduce heat, and simmer, uncovered, for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.)
8. Drain wontons. Wontons can be made ahead up to 3 months, frozen; to freeze, place won tons on a baking sheet in a single layer and freeze until solid; place frozen wontons in a freezer bag or container and freeze.
9. Meanwhile, in a 2-quart saucepan, combine chicken broth and remaining vegetables; bring to boil.
10. Reduce heat, and simmer, covered, for 2 to 4 minutes or until vegetables are crisp-tender.
11. Divide wontons among bowls and ladle broth mixture atop.