Wonton soup is a comforting dish to eat on any days. I love my prawns dumplings with water chestnuts inside as it brings sweetness and crunch to the dumplings. For the soup broth, I usually make them using pork or chicken bones. The broth should be light and clean to complement the flavours of the dumplings.
In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal.
Cook the dumplings in boiling water for 5 mins. Drain water away and set dumplings aside.
Heat up your chicken broth and bring to boil.
Pour chicken broth over dumplings and garnish with spring onions.
For best flavour and texture, use minced pork with min 30% fats
To make wontons in advance, you can leave the individual wonton on a piece of parchment paper and leave in freezer to freeze. After the wontons are frozen, transfer to a ziplock bag. You can keep in freezer for a month.