1. In a medium bowl, combine all filling ingredients (except for wonton wrappers) and mix until well-combined. Spoon a teaspoon of the filling into the center of each wonton, wet the edges with a little dab of water and fold like a triangle. Pinch to seal. Then dab a bit of water on one corner of the wonton triangle and fold the two bottom corners in to meet, creating a little pocket. Pinch to seal. Place filled wontons on a parchment lined baking sheet and cover with a towel.
2. When you are ready to cook the wontons, fill a large pot with boiling water and add a large pinch of salt. When the water is boiling, add wontons to the pot in batches of about ten and cook for 3-4 minutes. Use a slotted spoon to remove from water and set aside.
3. To make the broth, heat the sesame oil in a large sauté pan. Add the sliced ginger and simmer for 1-2 minutes, just until fragrant. Add the water chestnuts in an even layer and cook for 3-4 minutes, until they begin to brown slightly around the edges.
4. Stir in the chili sauce, soy sauce, rice vinegar, and chicken broth. Reduce heat to low and simmer for 5-6 minutes, until flavors have melded.
5. To serve, place wontons in a bowl and ladle chili broth over them. Garnish with sliced green onions.
6. *You can also freeze the wontons if you don’t want to cook all of them at once. The broth recipe will make enough to serve about 20 wontons, so if you are making all of them at once, double to broth amounts.*
By: Anna Ramiz @gatheredatmytable