Chicken Wonton Soup

To give the dumplings a lighter shape, fold the filling in half to make a crescent shape; press well to seal the edges. Put a serving in the freezer to make a faster, fresher, and vegetarian alternative to a takeaway.
Preheat a large roasting pan over medium-high heat. Add the butter; whisk to coat. Add the yellow onion, minced ginger, minced garlic, and jalapeno; simmer for 4 minutes. Transfer the onion mixture to a medium bowl.Remove the legs from the mushrooms. Thinly slice the mushroom caps; set aside. Add the stalks, broth, 2 cups water, vinegar, 1 teaspoon salt, black pepper, crushed garlic, and chopped ginger to a saucepan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Pour the stock mixture into a bowl; remove the dry ingredients. Return the broth to the pan on a low heat or follow the instructions for freezing.Add the remaining 1/4 teaspoon salt, chicken and egg to the onion mixture, mixing well. Working 1 wonton at a time (cover with the remaining wrappers to keep them dry), place approximately 2 teaspoons of the chicken mixture in the center of the wrapper. Moisten the edges with water; gather and wrap the edges of the wrapper around the filling to make a pouch. Repeat with the remaining chicken mixture and wrappers. Go to step 4 or follow the instructions for freezing.Add the carrots to the broth in the pan; simmer for 4 minutes. Add the mushroom caps, dumplings and peas; cook for 8 minutes. Divide the soup evenly into 8 plates; sprinkle evenly with spring onions.HOW TO freeze: Add the vegetables to the stock mixture; cool completely. Freeze the stock mixture and dumplings separately in large zippered plastic freezer bags. Defrost: Reheat the stock mixture in the microwave at MEDIUM power (50%) for 3-4 minutes or until the bag becomes pliable. Preheat: Pour the stock mixture into a large roasting pan; simmer for 5 minutes or until completely warmed through. Add frozen wontons; cook for 3 minutes.