Chive Wontons In Asian Broth

1. 1

   Dry tofu with paper towels then chop coarsely. Place tofu on several layers of paper towels; cover with more paper. Let stand for 20 mins. Chop finely.

2. 2

   Chop 1/4 of choy sum finely. Combine with tofu, chives, water chestnuts and 1/2 the chili pepper in medium bowl.

3. 3

   Place level tablespoons of tofu mixture in center of each wonton wrapper. Brush wrapper edges with water; gather edges above filling, pinching together to seal. Repeat process with remaining wrappers and filling.

4. 4

   Combine stock, 4 cups water, lemongrass, ginger, garlic, lime leaves, soy sauce and remaining chili pepper in large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins. Strain into large bowl; discard solids.

5. 5

   Return broth to pan on medium heat. Bring to a boil. Cook wontons, in two batches, for 4 mins or until cooked through. Transfer to individual serving bowls.

6. 6

   Cook remaining choy sum in broth until just tender. Divide choy sum among bowls then ladle broth over choy sum and wontons.

* Per serving · 4 servings · Values may vary.