​Wonton Soup

Method

1. Combine all the wonton filling ingredients in a large bowl. Use the back of a fork to mix thoroughly.
2. Place a heaped teaspoon of filling mixture in the middle of the top half of the wonton wrapper and fold(see the attached sheet of wonton folding) As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.
3. In a large pan, bring your chicken stock to a gentle boil. Add enough dumplings to create a single layer. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the stock up to the boil again. When the dumplings float to the top, they are cooked.
4. Add the bok choy – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
5. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
6. Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.
7. VARIATIONS- put any of your favourite spices into the filling mix.
8. Wonton Folding
9. METHOD
10. Have a bowl of clean water for dipping your finger. You need to wet every edge of the wonton before you fold.
11. Make sure there is no air in the pocket of filling.