Wonton Soup

Won­tons
1 pack­age of won­ton wrap­pers + bowl of water for sealing
1/​2 lb (225g) medium mushrooms
1/​2 lb (225g) ground chicken thigh
1 tbs finely chopped shallots
¼ cup finely chopped cilantro, leaves and stems
2 green onion stalks, thinly sliced
1 tsp fish sauce
1 tsp sugar
2 tsp rice wine
Soup Broth
6 cups chicken broth, prefer­ably homemade
1 cin­na­mon stick
1 tbs fennel
1 tbs corian­der seeds
1 tbs aniseed (or sub­sti­tute 1 star anise)
1 star anise
2 – 3 tbs fish sauce (check the taste and adjust)
1 tsp white sugar (check the taste and adjust)
Gar­nish
½ cup cilantro leaves
small hand­ful of thinly sliced spring onion (green and white parts)
optional: steamed veg­eta­bles — broc­coli, car­rot, cabbage
hot chili sauce on the side
Instruc­tions
Won­tons
Add all ingre­di­ents for the filling. Place a few won­ton wrap­pers on a cutting board. Cover the rest of the wrap­pers with a damp kitchen towel to preserve elasticity. Place 1 tsp fill­ing at the cen­ter of each wrap­per. Moisten all 4 edges of a won­ton wrap­per with water, and pull the top cor­ner down to the bot­tom, fold­ing the wrap­per over the fill­ing to make a tri­an­gle. Press edges to make a seal. Bring left and right cor­ners together above the fill­ing and seal to make a pouch. Place the filled won­ton slightly apart on a plate or a parch­ment lined bak­ing sheet.
Bring a large pot of water to the boil and drop in the won­tons — don’t over­crowd. Imme­di­ately stir with a chop­stick so they don’t get stuck to the bot­tom. Cook the won­tons in batches until they float to the sur­face, 3 to 4 min­utes. Place in serv­ing bowls and ladle in the hot broth.
Soup BrothScreen Shot 2014-05-24 at 10.52.37 AM
Bring the chicken broth to the boil and drop in the cin­na­mon stick. Place the fen­nel, corian­der, aniseed and star anise in a cheese­cloth, tie into a ball, and drop into the broth. Cover, reduce the heat and sim­mer for 30 mins. Throw away the cin­na­mon and spice pouch.
Add the fish sauce and sugar and check the taste. Adjust to your liking.
Serve gar­nished with cilantro, green onions and a serv­ing of steamed veg­eta­bles. Include a small bowl of hot chili sauce.

Taken from PBS