Mince shrimp, green onion, water chestnuts, shiitake, garlic, and ginger.
Add all ingredients into large mixing bowl (except for wonton skins) and mix well.
Place one heaping teaspoon of filling in the centre of each skin, moisten edges with water, and fold into wonton shape (see pictures). Place finished wontons on wax paper covered cookie sheets to dry.
Wonton Soup
Heat chicken broth on stove over medium high heat with desired number of wontons. Wontons are done when they float, about 4-5 minutes.
Deep Fried Wontons
Or to deep fry wontons, add 1 inch of cooking oil to a wok. Heat oil to 375F. Once hot, fry a few wontons at a time, turning occasionally, until golden brown and crispy (about 2 or 3 minutes).
Place wontons on paper towel to drain excess oil before serving.
Notes
Freeze extras wontons on the cookie sheet before transferring into a freezer bag for storage. Allergy note: You can omit the shrimp for allergies without any other adjustments to the recipe.