You can add any chopped vegies you like to the chicken stock and garnish with fresh spring onions in this recipe.
Uncooked wontons will keep in the freezer for two months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.
Heat 500 to 750ml of oil in a wok until hot. Fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with plum sauce.
I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water! - 15 Jan 2004 (Review from Allrecipes USA and Canada)
it's a good starting point. but there were important things i felt you left out. you shouldn't moisten the edges with water.. instead, mix in one egg per pound of meat you use in your stuffing prior to stuffing the wontons. it helps to keep everything together - 13 Jul 2006 (Review from Allrecipes USA and Canada)
I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your broth clear when you add them to the soup later. - 31 Jan 2006 (Review from Allrecipes USA and Canada)