This is a foundation recipe. Experiment with other additions like prawns, mushrooms or use other greens. Also to make the dish more substantial, add some rice or egg noodles or more vegetables to the soup base.
Blanch the pak choy or Shanghai greens for 2 minutes in boiling water. Drain, squeeze out excess water and mince / chop very finely.
In a mixing bowl place all the ingredients for the filling. Using your hands mix all the ingredients together very thoroughly.
Drop a teaspoon of the filling into a small pan of boiling water (or microwave for a 1 minute or so). Cook and taste seasoning and adjust as needed.
Now fill the wontons as shown in the photos. Place a heaped teaspoonful of filling in the top third of the wrapper. Moisten the edges using your fingers dipped in a bowl of water. Fold over to create a rectangle. Then bring the 2 corners (not the folded side) together to create a boat shape. If the wrapper splits, it’s easy to patch up with another piece of wrapper. It will hold up during the cooking.
The filled wantons can be stored under a moist tea cloth or cling wrap in the fridge for 1-2 hours. (You can see some that have been patched up!)
When you are ready to cook, bring the chicken stock to boil in a large saucepan. Add the greens if using. Season with salt, pepper, dash of sugar and a little soy sauce if needed, depending on the saltiness of your broth.
Gently drop the wontons into the stock. The moment they float to the top, they are cooked and ready to serve. See the bottom photo.
Divide amongst large soup bowls, garnish with spring onion & coriander and serve hot.