1 packet wonton wrappers (40 pcs)
8 cups beef or chicken stock
2 teaspoons sesame oil
1 tablespoon soya sauce
2 baby bok choy, quartered length wise and trimmed
2 spring onions, finely chopped
Salt and white pepper, to taste
Filling
- 200 grams minced pork
- 150 grams shrimps, finely chopped or minced
- 2 spring onions, finely chopped
- 1 tablespoon water chestnuts, finely chopped
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornflour mixed with 3 tablespoons of water
- 1/4 teaspoon white pepper
- 3/4 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon soya sauce
- 1 teaspoon shaohsing wine or sherry
- Combine the ingredients for the wontons and mix well. Set aside for 30 minutes to marinate.
- Place wonton wrappers under a damp cloth and work with one wrapper at a time, spooning one rounded teaspoon of filling onto the centre.
- With dampened fingers, wet the four edges. Make a triangle by folding the wrapper in half over the filling, making sure the ends met and the filling is centered and then seal by pressing the edges together firmly.
- Wet two corners and bring together and press to seal, transfer to an oiled plate and cover with a damp cloth to prevent drying out.
- Repeat with remaining wrappers and filling.
- Blanch the vegetables in a saucepan with boiling water and ½ tsp of salt. Cook for about a minute, drain and set aside.
- Bring a saucepan of water to a boil with a few drizzles of cooking oil. Cook the wontons for 4 minutes. Remove the wontons with a slotted spoon and divide the portions into each bowls.
- Bring the chicken stock to a boil. Add the sesame oil, soya sauce, shaohsing wine, and salt to taste.
- Ladle the chicken stock into the bowls of wontons. Top with vegetables, chopped spring onions and some white pepper. Serve immediately.
