1227 mL, 7.5 fl oz can of water chestnuts, drained and minced
11-inch knob fresh ginger, minced
3scallionsthinly sliced
1/2cupgarlic chive blossomstightly packed
1tablespoonsoy sauce
1tablespoonShaoxing wine
2teaspoonsChinese five spice powder
1/2teaspoonwhite pepper
1teaspooncornstrach
1teaspoonsugar
1teaspoonsesame oil
1400 g, 14 oz packaged of wonton wrappers
1batch Wonton Soup Basesee below
Wonton Soup Base
11-inch knob fresh ginger, cut into matchsticks
4clovesof garlicthinly sliced
1 1/2tablespoonsShaoxing wine
4cupschicken broth
2cupswater
2tablespoonssoy sauce
2teaspoonssugar
1/2teaspoonsesame oil
1scallionthinly slice for sprinkling
Additional garlic chive blossoms for sprinkling
Instructions
For the Wontons
Place all ingredients with the exception of the wonton skins in a large bowl. Using a clean hand, toss the ingredients until combined. Set aside.
Pour a small amount of water in a little bowl and take a wonton skin. Wet all the edges of the wonton skin using your finger. Place 1 heaping teaspoon of the filling in the center of the wonton skin and fold the skin in half to form a triangle. Wet the bottom two points with some water and bring them to meet in the center. Fold one point underneath the other and press to form a seal. Transfer the finished wonton to a baking sheet dusted with cornstarch. Repeat until you run out of filling or skins or both.
At this point, you can either cook your wontons right away or freeze them. If you choose to freeze them, simply place the baking sheet in your freezer for 1 hour. Once the hour has passed, remove the wontons from the sheet and place them in a large resealable freezer bag. The wontons will keep in the freezer for up to 1 month.
For the Soup
In a large saucepan, heat a quarter-sized amount of sunflower or canola oil. Add the garlic and ginger and saute until fragrant, about 2 minutes.
Pour in the Shaoxing wine and deglaze the pan. Add the water and chicken stock to the pan and bring to a boil. Reduce the soup to a simmer and stir in the soy sauce and sugar. Leave the soup to simmer for 20 minutes.
Now, add half of the wontons (freeze the rest) to the soup. Cook for 7-10 minutes or until the wontons are tender.
Remove the soup from the heat and divide amongst 4-6 bowls. Sprinkle each bowl with scallions and garlic chive blossoms. Serve immediately.