Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.
You can use ground chicken in place of the pork, or a combination of the two.
Use any vegetables you prefer in the soup.
Wontons may be made beforehand and frozen separately on a sheet in the freezer. Once frozen, you can put them in a freezer bag. Add about 2 to 3 minutes to cooking time if cooking from frozen. Alternatively, you can cook the wontons separately and add them to the soup. Sometimes they stay together better that way.
Nutrition data for this recipe includes the full amount of wontons. The actual amount of wontons consumed will vary.
Per Serving: 324 calories;11.4 g fat;
35.3 g carbohydrates;
19 g protein;
72 mg cholesterol;
2021 mg sodium.