1/2 cup dried Chinese mushrooms
100 g uncooked prawns, shelled, finely chopped
100 g minced pork and veal
1 green shallot, finely chopped
1 teaspoon dry sherry
1 teaspoon dak soy sauce
1 teaspoon brown sugar
1/4 teaspoon sesame oil
200 g package gow gees pastry
1 carrot, about 120 g
1 stick celery
8 cups chicken stock
3 green shallots, sliced, extra
Chicken Stock:
1.5 kg boiling chicken
2 medium leeks, sliced
2 (about 240 g) carrots
1 bay leaf
1 teaspoon black peppercorns
10 cups water

Preparation Instructions:

Place mushroom in bowl, cover with boiling water, stand 20 minutes. Drain mushrooms, discard stems, finely chop caps.

Combine mushrooms, prawns, mince, shallot, sherry, sauce, sugar, and oil in bowl; mix well. Place level teaspoons of minced mixture in center of each wrapper, lightly brush edges of wrappers with water. Gather sides of wrappers around filling, pleating edges together to seal.

Add wontons to large pan of boiling water, boil, 3 minutes or until tender; drain.

Cut carrot and celery into thin strips. Bring chicken stock to boil, add carrot, celery, extra shallots and wontons, simmer until heated through. Serves 6.

Chicken Stock: Combine all ingredients in pan; bring to boil, simmer, covered, 3 hours. Strain stock into bowl; reserve chicken for another use. Cool stock, cover, refrigerate several hours or overnight. Skim fat from stock.