– Dried or fresh Shiitake mushrooms
– Ground chicken
– Wonton wrappers
– Chinese Shaoxing cooking wine
– Soy sauce
– Oyster sauce
– Sesame oil
– Ground white pepper
– Chicken bouillon powder. If you don’t have chicken bouillon powder, use low-sodium chicken broth only for the soup and add salt and white pepper to taste.
– Boiling water
Pre-soak the dried shiitake mushrooms with water for 20 minutes. Squeeze out any water from mushrooms (if using fresh mushrooms, skip this step) and remove and discard the stems. Dice the mushrooms into small cubes.
Prepare a small bowl of water nearby. Place one wonton wrapper on your palm and add one teaspoon of filling in the center of the wonton wrapper. Wet your finger; dab the edges along one side of the wonton wrapper with water.
Dab one bottom corner of the wonton wrapper with water. Gather two corners of the wrapper with thumb and index fingers on both hands and press down. Make sure the wontons are sealed tight. Repeat until the filling is used up.
Bring the water to a boil in a pot. Drop the wontons into the water and stir gently to avoid them sticking together. Cook the wontons without a lid and continue to boil until they float to the top and are cooked through.