Wonton Soup - Non Seafood

Another kind of wonton for those who are allergic to seafood.

Wonton filling ingredients:
300 gr minced chicken
300 gr minced pork
2 bunches of chives, thinly sliced
5-6 big dried ear mushrooms, soak in hot water until soft and diced to small pieces
3 tbsp of corn flour
Wonton seasonings: sugar, salt and pepper to taste
2 packs of wonton skins (about 40 slices)
Soup seasonings: sugar, salt, pepper and apple vinegar to taste (I like to put LOTS of apple vinegar, but for those who got gastric, please restrain on pouring the vinegar to your content)

How to make:
In a big bowl, mix all the wonton filling ingredients and seasonings together until well blended
Take 1 tbsp of the filling and place it in the middle of wonton skin. Fold the wonton skin and seal the skin with water. Avoid excess air inside the wonton by pressing the skin surrounding the filling.
Repeat step 1 & 2. This recipe yields approx. 40 wontons.
Boil wonton with water (chicken stock is also recommended), add soup seasonings and enjoy while it’s hot.

Storage: My ideal of 1 bowl of wonton soup contains 5 pieces of wonton. Afterall, it's 5 jumbo wonton. So, I will pack the wontons by batch of 5 with plastic wrap and place it in freezer. The wontons will get sticky and glued to each other if you stack all of them together in 1 container. If you still want to stack it in 1 container, layer each stack of wonton with plastic wrap.