Ingredients:

  • 300 g Ground Pork (medium fat)
  • 150 g Raw Prawns, peeled & finely chopped
  • 50 g Water Chestnuts, finely diced
  • 1 tbsp fresh Ginger, finely grated
  • 2 tbsp Spring Onions, thinly sliced (white and light green parts)
  • 1 tsp low sodium Soy Sauce
  • 1 tsp toasted Sesame Oil
  • 1 tsp Shaoxing Rice Wine (or dry sherry)
  • ½ tsp White Pepper
  • 1 tbsp Cornflour (corn starch)
  • 1 package Wonton Wrappers (square)
  • 5 litres high quality low sodium Chicken Stock
  • 4 medium Dried Shiitake Mushrooms (rehydrated)
  • 4 coins fresh Ginger, sliced (1/8 inch thick)
  • 2 Whole Spring Onions, roughly chopped
  • 2 tbsp low sodium Soy Sauce (for seasoning broth)
  • Salt, to taste
  • Spring Onions, finely sliced (for garnish)
  • Fresh Coriander (Cilantro), small handful (optional garnish)

Instructions:

  1. Prepare the Wonton Filling: In a large bowl, combine the ground pork, chopped prawns, diced water chestnuts, grated ginger, and sliced spring onions.
  2. Season and Rest: Add 1 tsp soy sauce, 1 tsp sesame oil, rice wine, white pepper, and cornflour. Mix thoroughly with your hands until just combined. Cover and chill in the fridge for 15 minutes to firm up the mixture.
  3. Start the Broth Base: In a large pot, combine the chicken stock, rehydrated shiitake mushrooms (and a splash of the strained soaking water), sliced ginger coins, and roughly chopped spring onions. Bring to a boil, then immediately reduce heat to low and simmer gently for 15 minutes.
  4. Wrap the Wontons: Place the wonton filling, wrappers, and a small bowl of water near your workspace. Place approximately 1 teaspoon of filling slightly off-centre on one wrapper. Dip your finger in water and lightly moisten two adjacent edges. Fold the wrapper diagonally to form a tight triangle, pressing out any air pockets.
  5. Shape and Seal: Moisten one of the long points of the triangle. Bring the two sharp corner points together around the filling and overlap them slightly (forming the 'money bag' shape). Press firmly to seal. Repeat until all desired wontons are made.
  6. Strain and Season the Broth: Remove the ginger, shiitake, and spring onions from the simmering broth using a slotted spoon. Discard the aromatics. Taste the clear broth and season carefully with 2 tablespoons of soy sauce and salt until the flavour is punchy and satisfying. Keep warm over low heat.
  7. Cook the Wontons: Bring a separate, large pot of salted water to a rolling boil. Gently drop the wontons into the boiling water (cook in batches if necessary). Cook for 3–5 minutes. The wontons are done when they float to the surface and the wrappers look slightly translucent.
  8. Assemble and Serve: Using a spider strainer, lift the cooked wontons directly out of the boiling water and divide them among serving bowls. Ladle the hot, clear broth over the wontons. Drizzle each bowl with a few drops of toasted sesame oil and garnish generously with fresh spring onions and coriander.