Chive Wontons In Asian Broth - cooking recipe

Ingredients

5 oz firm silken tofu
1 lb choy sum, trimmed
2 tbsp finely chopped fresh chives
1 can (8 oz) water chestnuts, rinsed, drained and finely chopped
2 None fresh long red chili peppers, finely chopped
30 None wonton wrappers
4 cups vegetable stock
1 stalk (4-inch) lemongrass, finely chopped
2 piece (3/4-inch) fresh ginger, coarsely chopped
1 clove garlic, quartered
2 None kaffir lime leaves
1/4 cup light soy sauce

Preparation

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.
Chop 1/4 of choy sum finely. Combine with tofu, chives, water chestnuts and 1/2 the chili pepper in medium bowl.
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.
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.
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.
Cook remaining choy sum in broth until just tender. Divide choy sum among bowls then ladle broth over choy sum and wontons.