Chicken Wonton Soup

Wonton soup is one of my favorite snacks soups that I enjoy in the afternoon. Good soup starts with good stock, and in my kitchen chicken stock is always available. The filling can be ground pork or chicken, and today I use ground chicken for this recipe. This simple soup will make everyone happy!

Ingredients:
Filling:
10 oz ground chicken
1 tsp cornstarch
1 tsp sesame oil
1 tsp cooking wine
2 oz chopped water chestnuts
3 dried shitake mushrooms, soaked in water and finely chopped
1 small shallots, chopped
1 tsp fresh minced ginger
1 tsp minced garlic
1/4 tsp pepper
1 green onion, chopped
Broth:
10 cups good chicken stock
1 tbs cooking wine
1 piece fresh ginger, smashed
1/2 tsp black pepper
2 tsp salt or to taste
2 button mushrooms, sliced (optional)
Skin:
1 pack wonton skins (about 40 skins)
Garnish:
3 green onions chopped
Any kind of green vegetable, such as spinach or baby bok choy, cut into pieces

Directions:
In a bowl, mix the filling thoroughly. Refrigerate for 30 minutes. Put about 1 tsp of the filling in the center of each wonton skin. Diagonally fold the skin in half to form a triangle. Bring both end points together. Moisten one inner edge overlap and pinch the ends together to hold.
In soup pot over medium heat, add water and bring to boil. Add the wonton and let cook until the wonton float on the top. Remove the wonton and place the wonton into a serving bowl.
Bring the broth ingredients to simmer. Add the bok choy or spinach and bring to boil. Ladle the broth and vegetable over the wonton. Sprinkle with chopped onions and serve.