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
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)
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
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.
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