Take the wonton skins out of the freezer and set aside at room temperature while you get everything ready.
In a large bowl, mix together the minced chicken, celery, carrots, onion, spring onions, garlic, ginger, soy sauce, fish sauce, sugar, vinegar and fresh coriander (if using). Cover and set aside in the fridge until ready to use.
In a pot, heat the oil and fry the onion, garlic, ginger and chilli until fragrant – about five minutes.
Add the chicken stock and bring to the boil for 20 to 30 minutes to intensify the flavour of the stock before adding the soy, fish sauce, sugar and vinegar.
Simmer for an additional 20 minutes.
Taste and season accordingly – if the soup needs salt, add more fish sauce. Too salty, add a little more sugar and vinegar.
While the soup boils wrap your wontons.
Lay out a few wonton sheets on a floured surface.
Add a teaspoon of chicken filling to the middle of each wonton sheet.
Next, brush a little of the beaten egg around the edges of the wonton sheets with your finger.
Bring two points of the wonton sheets together to form a triangle pushing firmly together to seal in the filling and prevent the wontons from popping open while boiling.
Repeat this until all your filling is used up. (freeze the remaining sheets for next time)
To finish, add your wontons to the soup stock together with the chopped spring onions and baby spinach and boil for five minutes until cooked.
Garnish with coriander and bean sprouts (optional)
NOTE: If you don’t use all the wrapped wontons, store them in a container with ample flour dusted around each wonton to prevent them from sticking to each other. They can be fried or steamed as a great alternative.
Recipe reprinted with permission of Fetty's Street Food.
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