Vegan Wonton Soup

Follow this recipe to prepare homemade wonton wrappers or use store-bought wonton wrappers (you can get them frozen in any Asian Grocery Store). → Frozen wonton wrappers should be thawed in the sealed package (to prevent them from drying out) for approximately one hour at room temperature.
Place shiitake mushrooms in a bowl, cover with boiling water, and soak for 20 minutes. Drain and finely slice!
Cut napa cabbage leaves in half lengthwise and finely slice into thin strips. Put in a colander, mix with 1 tsp salt, and drain for 20 minutes.
Place shiitake, napa cabbage, and all remaining filling ingredients in a large bowl and mix well.
Fill & Fold Wonton: Place a heaping teaspoon of filling in the center of the wonton wrapper. Moisten the edges with a wet finger, then fold in half to create a triangle. Moisten one side corner of the triangle with water, then bring the two corners together and seal.
Wonton Soup: Add vegetable broth, ginger, soy sauce, sesame oil, and pepper to a small saucepan, bring to a boil, and simmer for 5 minutes.
Bring a second pot of water to a boil. Cut bok choy in half or separate individual leaves from the stalk and simmer in boiling water for 2 minutes. Set aside. In the same boiling water, add as much wonton you are planning to serve, and cook for 2-3 minutes. → I recommend 6 to 8 wontons per person!
Arrange wonton and bok choy in two bowls. Pour over wonton broth and sprinkle with scallion!