Wonton Soup

Method

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1. Mix the pork with the soy sauce, Shaoxing wine, ginger, white pepper, salt and cornflour, stirring in one direction for 2 minutes until sticky.

   Mark done Start 2 min timer

2. Fold in the chopped prawns, spring onions and sesame oil. Chill 20 minutes.

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3. Simmer the stock with the sliced ginger and whole spring onions for 15 minutes, then strain and season with soy sauce and sesame oil. Keep hot.

   Mark done Start 15 min timer

4. To wrap, put a teaspoon of filling in the centre of a wrapper, wet the edges, and fold into a triangle, pressing out all the air.

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5. Bring the two long corners together around your finger and pinch to seal, so it sits like a little bundle.

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6. Bring a separate large pan of water to a gentle boil and cook the wontons in two batches for 3 to 4 minutes, until the wrappers turn translucent and they float.

   Mark done Start 3 min timer

7. Blanch the pak choi in the same water for 60 seconds.

   Mark done Start 60 sec timer

8. Divide the wontons and greens between warmed bowls and ladle the hot broth over.

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9. Scatter with spring onion and serve immediately.

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Chef’s Tips

• Press all the air out as you seal, or the wontons will burst in the water.
• A good stock is the whole soup here. Use homemade if you possibly can.
• Wontons freeze superbly — cook from frozen, adding 2 minutes.

Pairing Suggestions

• Jasmine tea or a light lager
• Serve as a starter, or with noodles added for a full meal
• Follow with orange segments

Storage & Reheating

Uncooked wontons freeze 2 months. Store leftover broth and wontons separately; wontons left in liquid turn to paste.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.