Wonton Soup

Steps

1. 1
   Mix the pork, prawns, two-thirds of the spring onions, the grated ginger, 1 tbsp of the soy sauce, the rice wine, 1 tsp of the sesame oil, half the white pepper and the cornflour. Stir hard in one direction for 2 minutes until sticky — this is what keeps the filling springy.
2. 2
   Put 1 heaped tsp of filling in the centre of a wrapper, wet the edges with a little water, fold into a triangle and press out the air, then bring the two side corners together and pinch.
3. 3
   Fill the rest the same way, keeping the finished wontons under a damp cloth.
4. 4
   Heat the stock with the sliced ginger and simmer 10 minutes; season with the remaining soy sauce and white pepper and salt to taste.
5. 5
   Cook the wontons in a separate large pot of boiling water for 4–5 minutes, until they float and the filling is cooked — boiling them in the broth would cloud it.
6. 6
   Blanch the pak choi in the broth for 1 minute.
7. 7
   Lift the wontons into bowls with a slotted spoon, add the pak choi and ladle the hot broth over.
8. 8
   Finish with the remaining sesame oil and spring onions.