One Ton of Fun

Anthony Bourdain is fond of saying that inside of every cook there is a Chinese guy screaming to get out. I have to agree. There are precious few foods in the world that are as fun to cook for me as Asian dishes.
I'm trying to impart this same sense of fun and excitement about food on to my kids. We make an effort to buy some sort of produce we've never tried before whenever we go grocery shopping. I like to involve them whenever I'm doing any kind of scratch cooking so that they understand that food doesn't have to come out of a box, it can be made at home.
So the other day we went to the Eastern Market on Idylwyly, one of our favorite places to go, and I got a bunch of ingredients to make our own wonton soup.
Unfortunately, the kids are sick tonight, so while they alternated between vomitting and moaning, I escaped to the kitchen.
Here's the thing about cooking with a passion for it.
I've made wontons before, and I heartily believe in keeping dishes as simple as possible.
My wonton filling usually consists of nothing but pork sausage meat and green onions.
But I recently learned of a common addition and I've been agonizing all night about whether or not to add it. Water chestnuts, right in the filling.
I'd planned to add them into to the soup itself, but I wrestled with the idea a long time before finally deciding to go with it in the filling.
I said I agonized over it, and believe me I agonized. I'll probably be making a few hundred wontons tonight, and it will be heart-wrenching and tragic if this winds up messing up my end result.
So far however it seems alright however.
I just found it interesting that I would find myself faced with such monumental concern over a slight recipe variation. Anyone else this touchy about this stuff?