Chicken dumplings in Asian broth

Instructions

1. Combine chicken mince, garlic, ginger, water chestnuts, half the chilli, half the shallot and 2 teaspoons soy sauce in a bowl. Arrange wonton wrappers on a workbench. Place a heaped teaspoon of mince mixture in the centre of each wonton wrapper and brush edges with a little water. Gather edges around filling to enclose and pinch together to seal.
2. To make broth, bring stock, sliced garlic and ginger, fish sauce, lime juice, remaining soy sauce and 2 cups (500 ml) water to the boil in a large saucepan. Reduce heat to low and simmer, covered, for 10 minutes. Using a slotted spoon, remove and discard garlic and ginger.
3. Add wontons to broth and simmer for 2 minutes, then add choy sum and cook for 2–3 minutes or until wontons are cooked through and choy sum is just tender.
4. Using a slotted spoon, transfer chicken dumplings and choy sum into serving bowls. Ladle broth into bowls and serve topped with bean sprouts, coriander leaves and remaining chopped chilli and julienned shallot.