Place chicken, one peeled onion, 3 slices of ginger, a few green onions, 2 teaspoons of Kosher salt into a large stock pot and cover with water.

Bring to a boil, turn down heat and simmer for about 40 minutes until the chicken is cooked completely. Remove the chicken, slice, discard bones and set aside.

Strain the stock by pouring through a sieve or cheesecloth.

Note: If you want a richer broth, you can remove the meat and return the bones to the pot and simmer for another hour or two. Also, the veggies are for flavoring the stock, so no need to chop. You also want to discard them after the chicken is cooked because they will be too mushy to enjoy.

For the wonton wrappers, sift two cups of flour into a large mixing bowl. Make a well in the center. In small bowl, beat one egg, 1/4 cup water and 1 teaspoon of salt.

Add mixture in center of flour and mix. Add additional water, a little at a time until the dough is forming a ball and sticking together without being too sticky. I ended up using more than 1/2 cup.

Once dough is the right consistency, turn out onto floured surface and knead for about five minutes. Wrap in plastic wrap or cover and let rest for 30 minutes.

Roll out to get as thin as possible and cut little 2 inch squares. Place them on parchment paper and cover each layer with another layer of parchment paper (do not layer on top of one another - they will stick). I made about 20 wrappers out of the batch.

You can refrigerate until ready to use (up to two days) or freeze if you are not making the soup right away.

For the wonton filling, add ground pork, 2 tablespoons finely chopped green onions, 1 teaspoon minced garlic, 1 tablespoon soy sauce, a few drops sesame oil, water chestnuts and cornstarch. It's optional, but I also add a little olive oil.

Note: You will not use all the pork mixture. You can freeze or use the remaining pork for fried wontons (but you'd have to make another batch of dough). That's what I'm doing tomorrow : )

With your hands, mix for a few minutes until all the ingredients are completely blended.

For wonton assembly, bring fresh pot of water to a boil. This will be for cooking the wontons.

On one square wrapper, place about 1 rounded teaspoon of the pork in center, fold one

corner over to opposite corner to form a triangle. Now with that pointy corner facing you, take the two side corners and pinch them together away from you. To be honest, the dough is so flexible, you can fold them any way you like. Here is a link to a really simple video here if you are nervous about it. http://bit.ly/bYU6Df

Depending on how large your pot of boiling water is, place enough wontons so that the pot is not overcrowded (probably about 7). Drop the wontons in the water and turn heat down slightly. Boil for about four minutes, or until they come to the top and the meat in the middle is cooked. Place in shallow bowl with some of the chicken stock. Repeat until all the wontons are done.

For the soup, bring chicken stock to boil and add about 2 cups of the sliced chicken, bok chok and snow peas. Cook for a few minutes.

To serve, add about five wontons to individual serving bowls, ladle the broth and veggies over the wontons, add a little soy sauce and a couple drops of sesame oil, and garnish with thinly sliced green onions and fresh cilantro.

Let the slurping begin!