1.Place the pork mince, soy sauce, coriander and water chestnuts in a bowl and mix until well combined.
2.Working with 1 wonton wrapper at a time, spoon a teaspoon of the mince mixture into the centre of wrappers, brush edges with water then fold in half diagonally to enclose the mince mixture and form triangles. Moisten the opposite corners of wonton triangles with water then join together by pressing firmly.
3.Cook about 6 wontons at a time in a large pan of boiling water for about 4-5 minutes or until cooked through. Using a slotted spoon, transfer wontons from pan to individual serving bowls. Repeat with remaining wontons.
4.Meanwhile, bring the chicken stock to simmering point in a medium saucepan. Pour the hot chicken stock over the wontons. Serve garnished with sliced shallots, if desired.
Wontons can be filled and frozen for up to 1 month. Thaw overnight in the refrigerator before cooking. Assemble soup as required.Note