Wonton soup

Soak the mushrooms 30 minutes in warm water (or overnight in cold water) untill softened. Drain and squeeze the excess water out. Remove stems and chop the caps. Combine the chopped caps with ground beef, chopped raw shrimps, salt, soy sauce, sesame oil, chopped spring onions, ginger and thinly sliced water chestnuts.

Place 1 large teaspoon stuffing in the middle of each wonton skin. Wet the edges a little, fold diagonally, push the excess air out and seal the edges. Pull the two opposite corners towards another to overlap: push them firmly together using little water to seal.

Place the wontons on a flour dusted plate to prevent sticking together.

Cook the wontons 4-6 minutes in water. Remove with a skimmer and divide over 4 soup bowls.

Bring the bouillon to a boil.

Top the wontons with thinly sliced spring onion and spoon the hot bouillon over.