Chinese Wontons (Wonton noodles)

4 Chinese dried mushrooms

6 oz fresh shrimp meat

4 oz ground pork

3 Tbsp chopped green onions

2 Tbsp finely chopped fresh water chestnuts

2 Tbsp finely chopped cilantro

1 Tbsp plus 3 tsp light soy sauce

1 ½ tsp rice cooking wine or dry sherry

5 tsp sesame oil

¼ tsp ground white pepper

¼ tsp sugar

1 litre chicken broth

12 oz fresh wonton noodles

cilantro

Soak the mushrooms in 1 cup hot water for 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard the stems and finely chop the caps.

Coarsely chop the shrimp and mix together well with the pork, 2 Tbsp green onions, water chestnuts, cilantro, 1 Tbsp soy sauce, rice wine, 1 tsp sesame oil, pepper, sugar and mushrooms.

Remove the wonton skins from their package and cover loosely with a dampened cloth. With one corner of a wrapper facing you, place a rounded teaspoon of the filling on the bottom corner. Starting at the bottom, roll the wrapper up ¾ of the way, covering the filling. Press the wrapper on both sides to seal. Lightly brush a little water on one of the two side corners. Bring the side corners together and overlap them. Press to seal. Place the won tons on a plate and lightly cover with a dampened towel until all the won tons have been wrapped. Makes about 48 wontons.

Bring a large pot of salted water to a boil. Add the bundles of wonton noodles and stir loosening with chopsticks. Cook according to directions or to desired doneness. Divide and add to 4 deep soup bowls.

At the same time, in a large pot, add 1 ½ tsp salt to 3 litres of water and bring to a boil. In another pot combine the chicken broth and reserved mushroom liquid; bring to a boil. Divide the remaining 4 teaspoons soy sauce, sesame oil and 1 Tablespoon of minced green onion over the wonton noodles.

Once the water comes to a boil, add half of the wontons and return to a boil over high heat. When they float to the surface, they are ready, about 3 to 4 minutes. Remove with slotted spoon and place a dozen in each bowl, repeating cooking with the remaining wontons. Ladle in hot chicken broth and serve with cilantro sprigs.