Name: Wonton soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 with leftover wontons for another day
Cuisine: Chinese
Ingredients: 200g pack frozen wonton wrappers defrosted; plain flour for dusting; 2 garlic cloves grated; 1 tbsp ginger grated; 300g pork mince; 150g raw prawns shelled, deveined, roughly chopped to 0.5cm dice; 1 spring onion finely chopped; 1 tbsp Shaoxing rice wine; 1 tbsp light soy sauce; 1 tsp toasted sesame oil; 1 pinch of ground white pepper; 1 tsp cornflour; 2 tsp vegetable bouillon powder; 2 tbsp ginger grated; 2 tbsp light soy sauce; 2 tsp toasted sesame oil; 400g baby pak choi leaves separated; 400g cooked egg noodles (optional); 4 spring onions finely sliced; chilli oil (optional)

200g pack frozen wonton wrappers
defrosted
plain flour
for dusting

For the wonton filling

2 garlic cloves
grated
1 tbsp ginger
grated
300g pork mince
150g raw prawns
shelled, deveined, roughly chopped to 0.5cm dice
1 spring onion
finely chopped
1 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1 tsp toasted sesame oil
1 pinch of ground white pepper
1 tsp cornflour

For the soup broth

2 tsp vegetable bouillon powder
2 tbsp ginger
grated
2 tbsp light soy sauce
2 tsp toasted sesame oil
400g baby pak choi
leaves separated
400g cooked egg noodles
(optional)

To serve

4 spring onions
finely sliced
chilli oil
(optional)

Method

step 1
For the wonton filling, mix the garlic, ginger, minced pork, diced prawns, spring onions and seasoning in a bowl, then add the Shaoxing rice wine, soy sauce, sesame oil, ground white pepper and cornflour. Mix well again, then take around 15g of the filling and add it in the centre of a wonton wrapper and bring all the sides to the centre, pinching and twisting the top to secure. Repeat with the rest of the dumplings. Set half of the dumplings aside on a lightly floured tray. The remaining wontons can be frozen (see tip, below).
step 2
To cook, put 1.4 litres water in a pan then add the bouillon powder and bring to the boil. Add the ginger, soy and sesame oil to the stock. Gently drop in the wontons and baby pak choi and reduce the heat to simmer until the wontons float to the surface, 4-5 mins. If serving with noodles, drop in the cooked egg noodles for the final minute to warm through. Serve the wontons in the broth, with spring onions sprinkled over and a drizzle of chilli oil, if you like.