Step off, Chinatown. We’ve Got Our Own Wonton Soup.

The next time you’re craving Chinese food, grab your stock pot instead of the phone. We guarantee that our vegetarian twist on cookbook author and food guru Farina Wong Kinsley’s “Hong Kong-Inspired Wonton Soup” will satisfy your yearning better than the old stand-by delivery. The key to our version is using fresh authentic produce to max out flavor in every slurp. (Bonus: You can now save your treks to Chinatown for Peking duck, handbags and cheap-chic serving ware.)

By the time take-out hits your door, this dish would've been done.

Hong Kong-Inspired Wonton Soup

Dumplings:

• 4 ounces extra firm Chinese style tofu, drained and broken up
• 2 ounces shiitake mushrooms, finely chopped
• 1/2 cup fresh water chestnuts, peeled and finely chopped
• 1 tablespoon of freshly minced ginger
• 1/3 cup minced green onions, white and pale green parts only
• 1 teaspoon minced garlic
• 1 egg, lightly beaten
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1/2 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 30 square wonton wrappers

Broth:

• 4 cups vegetable (or chicken) stock
• 2 cups water
• 1 medium knob ginger, peeled and sliced into 4-5 large pieces
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese red vinegar
• 1 tablespoon rice wine
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• pinch ground white pepper

Vegetables:

• 1/2 pound baby bok choy
• 1/2 cup sliced shiitake mushrooms
• 1 large carrot, grated

Garnish:

• 2 tablespoons green onions, sliced thin on the bias
• Sriracha or red chile paste to taste

1. Mix dumpling ingredients into a medium bowl until well incorporated. Refrigerate for 30 minutes.
2. Bring stock, soy sauce, rice wine, ginger juice, sesame oil, salt and pepper to a low boil and simmer until just before serving.
3. Remove wonton filling from the refrigerator and strain excess liquid by squeezing mixture in a cheesecloth or kitchen towel (you’ll be stunned at how much drains out).
4. Place the wonton wrapper in your hand and put one teaspoonful of filling in the center.
5. Brush water around the edges of the wrapper using your finger, then pick up the wonton from underneath and pinch to seal all four corners together. Place on a baking sheet dusted with cornstarch and repeat with remaining wontons.
6. Bring 2 quarts of water and 1 tablespoon of salt to a boil in a large pot.
7. Add shiitake mushrooms and carrots to simmering broth and bring to a boil. Note: The vegetables will soften in the time it takes to cook wontons. Bok choy can be added to the broth just before serving, as it cooks in two or three minutes.
8. Place a single layer of wontons into the boiling water and cook until the dumplings rise to the surface (about 5 minutes). You may have to do this in several batches so the wontons aren’t too crowded and don’t stick together during cooking.
9. Divide the wontons between 4 soup bowls and pour broth with veggies over the wontons.
10. Garnish with green onions and serve. Add Sriracha or red chile paste for heat.

Total time: 45 minutes — roughly the same as delivery, but with brag-worthy results.

We think basically any dumpling or round up of vegetables will have a high slurp factor with this broth.