← Nouns Cooking · Chinese

Ingredients

• 200 g Minced pork
• 200 g raw peeled prawns, chopped
• 1 tbsp Ginger, finely grated
• 2 Spring onion, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Toasted sesame oil
• ½ tsp Salt
• ¼ tsp White pepper
• 32 square wonton wrappers
• 1.5 l chicken stock
• 3 slices Ginger
• 2 tbsp light soy sauce
• 1 tsp Sugar
• 1 tsp Toasted sesame oil
• 4 baby bok choy, quartered
• 2 Spring onion, sliced
• chilli oil, to serve (optional)

Method

1. Mix all the wonton filling ingredients in a bowl and stir hard in one direction for 1–2 min until the mixture turns sticky and paste-like.
2. Put 1 heaped tsp of filling in the middle of a wrapper. Wet the edges, fold into a triangle and press out the air. Dab one bottom corner with water, bring the two bottom corners together and pinch. Keep the finished wontons under a damp tea towel.
3. Simmer the stock with the ginger slices, soy sauce and sugar for 10 min, then fish out the ginger and keep the broth hot.
4. Bring a separate large pot of water to the boil. Drop in the wontons in batches and cook for 3–4 min, until they float and the filling is cooked through. Blanch the bok choy in the same water for 1 minute.
5. Divide the wontons and bok choy between bowls, ladle over the hot broth and finish with sesame oil, spring onion and chilli oil if you like.

Tips

• Freeze uncooked wontons on a floured tray, then bag them. Cook from frozen, adding 1–2 extra minutes.
• Contains shellfish, wheat and sesame. Use all pork if prawns are a problem.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Omnivore's Cookbook Made With Lau