Wontons

Prepare all the ingredients.

In a large bowl, mix flour, egg yolks, and a generous pinch of salt. Rub the flour with the yolks with a spoon until it resembles uniform sand.

Gradually add water and start kneading the dough by hand. When the dough forms a single ball, transfer it to a table or board and continue kneading, spreading it on the surface.

The dough should be smooth and uniform. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.

Chop the onion into very small cubes.

Crush the garlic and chop it finely.

Chop the leaves of Chinese cabbage into small cubes.

Peel and finely chop the ginger.

Chop green onions and cilantro.

Chop the mushrooms very finely.

Shrimp should be cut in a special way: place the shrimp on the board and flatten it with the flat side of the knife, then chop it into small cubes.

Pass the chicken through the meat grinder.

Heat oil in a pan at a temperature below medium, add onion, garlic, and ginger, and fry until the onion becomes transparent.

Add mushrooms, increase the heat, and fry, stirring, until all the moisture released by the mushrooms evaporates.

Add cabbage and greens, continue frying for another 4-5 minutes. Let the cooked vegetables cool down.

Combine chicken mince, shrimp, and vegetable filling, add oyster sauce, white pepper, chicken powder, malasan, soy, and fish sauces. Mix everything well.

Dust the table with flour and roll out the dough into a rectangle no thicker than 1 mm.

Cut the dough into squares with a side of 5 cm.

Place about 1 teaspoon of filling on the square of dough, fold it in half into a triangle, and connect the corners by wrapping the dough around your finger.

Bring the broth to a boil and add the wontons. Cook for 8-10 minutes. At the beginning of cooking, stir them to prevent sticking.

Serve the wontons with the broth they were cooked in, adding chili oil and some greens.