Ingredients

Broth:
8 cups chicken stock
2 garlic cloves, lightly bruised
1 spring onion, cut into batons
2 slices fresh ginger
1 tbsp dried shrimp
1 tbsp light soy sauce

Wonton filling:
300g pork mince
1 tbsp finely grated ginger
A pinch of ground white pepper
½ tsp sesame oil
2 tsp cornflour
1 egg
¼ cup chicken stock
20 wonton wrappers
Salt to taste
Chilli Crisp Oil (optional, to serve)

Directions

Add the chicken stock, garlic, spring onion, ginger dried shrimp and soy sauce to a large pot. Bring it to a boil then reduce heat and let it simmer for 20 minutes.

Meanwhile make the wontons. Combine pork, grated ginger, white pepper, sesame oil, cornflour, and egg in a large bowl. Mix until everything’s well combined and sticky.

Place a heaped teaspoon of filling into the center of a wonton wrapper. Moisten the edges with water fold into a triangle then bring the corners together and press to seal. Repeat with remaining mixture and wrappers.

Strain the broth and return to a clean saucepan. Taste and season with salt to your liking.

Bring the broth to a gentle simmer. Add your wontons and cook for 10-12 minutes or until they float and are fully cooked.

Ladle the soup and wontons into bowls. Finish with a drizzle of Chilli Crisp Oil if you like a bit of spice.