Gourmet wontons filled with roasted duck meat and hoisin sauce in a star anise scented broth.
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In a large stockpot, combine the stock, star anise, ginger slices, and Shaoxing rice wine. Bring to a boil, then reduce heat and simmer for 30 minutes to infuse the aromatics.
In a mixing bowl, combine the minced roasted duck, hoisin sauce, diced water chestnuts, and half of the green onions. Mix thoroughly until the filling is cohesive.
Place a teaspoon of the duck mixture in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and bring the two side corners together, pressing firmly to seal.
Strain the broth to remove the star anise and ginger, then return the clear liquid to the pot and season with soy sauce and sesame oil.
Bring a separate large pot of water to a rolling boil. Carefully drop the wontons in batches, cooking for 3-4 minutes until they float and the wrappers are translucent.
During the last 2 minutes of the broth simmering, add the halved bok choy directly into the seasoned stock to blanch until tender-crisp.
Use a slotted spoon to transfer the cooked wontons from the water directly into serving bowls to prevent sticking or tearing.
Ladle the hot star anise scented broth and bok choy over the wontons. Garnish with the remaining green onions and serve immediately.
