Mix together all the ingredients for the wontons apart from the wrappers.
Season with salt and pepper and set aside for 30 minutes.
Put a teaspoon of the wonton mixture in the middle of each wrapper, moisten the edges with a little water and gather up to make parcels, making sure they are well sealed.
Bring the chicken stock, soy sauce, rice vinegar and Sichuan pepper to a boil in a large pan and simmer for 10 minutes.
Season with salt and pepper then drop in the wontons, a few at a time, and cook for about 3 minutes or until they have bobbed to the surface.
Remove the cooked wontons with a slotted spoon and place into warmed serving bowls.
Pour over the broth and scatter with the spring onions.