Wonton soup

Ingredients

• 8 3/4 ozground pork
• 5 1/4 ozraw shrimp, peeled, deveined and roughly chopped
• 3scallions, finely sliced
• 1/2 ozfresh ginger, finely grated
• 1 tbsplight soy sauce
• 2 tsptoasted sesame oil
• 1 tspcornstarch
• 32wonton wrappers, thawed if frozen
• 1 1/2 quartschicken stock
• 3/4 ozfresh ginger, sliced into coins
• 2 tbsplight soy sauce
• 7 ozbok choy, leaves separated
• 2scallions, finely sliced, to serve
• 1/2 tspwhite pepper

Method

1. 1

   Combine the pork, shrimp, scallions, grated ginger, soy, sesame oil and cornstarch in a bowl and stir hard in one direction for a full minute, until the mixture turns tacky and clings to the spoon.

2. 2

   Put a heaped teaspoon of filling in the middle of each wrapper, wet two edges with water, fold into a triangle and press out the air, then bring the two long corners together and pinch. Keep them under a damp cloth as you go.

3. 3

   Bring the stock, sliced ginger, soy and white pepper to a simmer in a pot and cook for 10 minutes. Add the bok choy for the last 2 minutes, then take it off the heat and keep it hot.

4. 4

   Bring a separate large pan of water to the boil, drop in the wontons and cook for 4 minutes, until they float and the wrappers turn translucent. Lift them out with a slotted spoon into the bowls, ladle the broth over and scatter with scallions.