The noodle-and-meat dumplings in this soup make it a fun and tasty starter for just about any Chinese meal. If you end up with extra wonton filling (this recipe makes plenty), simply freeze it for later, or saute it on the side and add it to individual bowls of soup. Here's a super-simple method for folding wontons. Lay each noodle wrapper flat on a countertop and spoon filling onto the center of the square. Use a pastry brush or your fingers to moisten the noodle edges with water. Then fold the wrapper in half diagonally, firmly pinching the edges to seal in the filling.
Combine the meat, scallions, garlic, and stir-fry sauce in a medium-size mixing bowl. Lightly salt and pepper the ingredients. With clean hands or a spoon, mix the filling well. Set the bowl aside and wash your hands with sudsy water.
Set the wonton wrappers on a flat work surface and have your child spoon 2 teaspoons of the filling onto the center of each one. When she's finished, demonstrate how to shape and fold the wontons (see directions at right). Then transfer them to a cornmeal-dusted platter.
Put a medium-size pot of water on the stove to boil. Meanwhile, combine the chicken broth, bok choy, grated carrot, and sesame oil in a medium saucepan. Salt to taste. Cover the pan and bring the broth to a low boil. Reduce the heat and simmer the mixture for 2 to 3 minutes, until the bok choy is tender. Then turn off the heat.
By now, the water in the first pot should have come to a boil. Add 1 teaspoon of salt. Then use a slotted spoon to carefully drop in the wontons. Keep the water at a low boil for 6 to 7 minutes, until the filling is cooked. With the slotted spoon, carefully lift the wontons from the water and place several in each of 4 soup bowls.
Quickly reheat the chicken broth and ladle some over the wontons in each bowl. Makes 4 servings.