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Heat oil in a stock pot or Dutch oven large enough to hold all ingredients and saute, vegetables, ginger and garlic 2 minutes or until lightly browned. Add thyme, bay leaves, peppercorns and water. Bring to a boil and immediately reduce heat and simmer 45 minutes. Do not allow to boil again. Strain through a fine sieve; add salt to taste and dill. Turn off heat and cover. Bring a large pan of salted water to a boil. Cut wonton skins into 1/2-inch wide strips and separate them into a pile. When the water is boiling, add strips, stir, and cook 1 minute. Immediately drain into a large colander and rinse well in hot water, separating the noodles as you rinse to expose all surfaces. Drain again and divide among 6 to 8 soup bowls. Ladle hot golden broth over them noodles and garnish with scallions.
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Ramen from scratch — broth types, tare, noodle making, toppings
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta