Pork wonton soup

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥩300 g pork mince
• 🥬2 spring onions, finely chopped
• 🥣1 tsp minced ginger
• 🥣1 tbsp light soy sauce
• 💧1 tsp unsalted stock instead of cooking wine
• 🥬¼ tsp salt and pinch white pepper
• 🍗45 ml chicken stock for the filling
• 🥣40 small wonton wrappers
• 🍗1 litre chicken stock for the soup
• 🥣2 heads baby pak choi
• 🥜Sesame oil and white pepper to taste
• 🥬1 spring onion, sliced, to finish
• 🥣Chilli oil, optional

Let’s make it

1. Beat the filling

   Mix pork, chopped spring onion, ginger, soy sauce, extra stock, salt and pepper. Stir in one direction until the stock is absorbed and the mixture becomes sticky. Keep chilled while you prepare your workspace.

2. Fold and seal

   Put a small teaspoon of filling in each wrapper. Wet the edge lightly, fold into a rectangle and press out trapped air as you seal. Bring the two folded corners together and pinch. Keep unused wrappers covered so they do not dry out.

3. Cook in batches

   Heat soup stock separately. Bring a large pan of water to a gentle boil and add wontons without crowding. Stir gently to prevent sticking. Cook for about 5–6 minutes, until wrappers are tender and the filling reaches 75°C for 30 seconds; floating alone is not a safety check. Cook pak choi until tender too.

4. Build the bowls

   Divide wontons and greens between bowls, add hot stock and finish with sesame oil, pepper and spring onion. Your first fold need not be perfect: a secure seal matters more.