Water chestnut and bamboo shoot wontons

Ingredients

• 270 g ready-made wonton wrappers (packet)
• hot chicken broth and lightly blanched Chinese greens, to serve 
• soy sauce or chilli sauce, to serve (optional)

Filling

• 500 g finely minced pork
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• ¼ cup finely chopped water chestnuts
• ¼ cup finely chopped bamboo shoots
• salt and white pepper
• ¼ cup finely chopped shiitake mushroom, soaked in hot water for 30 minutes, rinsed and stalks removed (optional)
• 1 tsp grated orange rind (optional)
• splash of Shaoxing cooking wine (optional)

Chilling time overnight

You will need to begin this recipe 1 day ahead.

Instructions

1. To make the filling, combine all ingredients in a bowl, cover and refrigerate overnight.
2. To assemble the wontons, hold a wrapper in one hand and place 1 tsp of filling in the centre. Moisten the edges with water, then fold into a triangle. Pleat edges of triangle and bring together to make a purse shape. Repeat with remaining wontons and filling.
3. Gently drop prepared wontons into a large saucepan of boiling water and cook for 2–3 minutes, or until they rise to the surface. Simmer for another 2–3 minutes, then remove with a slotted spoon.
4. Divide between bowls. Pour over hot chicken broth and add a small handful of lightly blanched Chinese greens. Alternatively, serve wontons with small bowls of soy sauce or chilli sauce for dipping.