Ingredients

• 8 sheets wonton wrapper
• 50 g - chicken or prawn, minced
• 200 g - bok choy
• 8 dried shitake mushrooms
• 675 ml - chicken stock
• 10 ml - sesame oil
• 5 ml - ground pepper
• 10 ml - soy sauce
• coriander leaves to garnish
• 5 ml - salt

How to Make Stuffed Wontons in Clear Broth

• Soak dried shitake mushrooms in water for 30 minutes and chop it.
• Mix minced prawns or chicken with a pinch of salt, pepper and 1 tsp of sesame oil.
• Wrap in the wonton leaves, set aside.
• Bring the chicken stock to the boil.
• Add soy sauce, salt, pepper, sesame oil, mushrooms and wontons.
• Lastly add the bok choy.
• Cook for 5 to 8 minutes.
• Serve in a bowl and garnish with coriander leaves.