Ingredients:

  • 225 g / 8 oz ground pork (medium fat preferred)
  • 225 g / 8 oz raw prawns (shrimp), peeled, deveined, and finely chopped
  • 2 tbsp water chestnuts, finely diced
  • 2 tbsp spring onion (scallions), finely chopped (for filling)
  • 1 tbsp fresh ginger, grated (for filling)
  • 1 large egg white (acts as a binder)
  • 1 tbsp light soy sauce (for filling)
  • 1 tsp sesame oil (for filling)
  • 1 tsp cornflour (corn starch)
  • 1/2 tsp white pepper (for filling)
  • Pinch of granulated sugar
  • 1 packet (approx. 50 count) square wonton wrappers
  • Small bowl of water (for sealing)
  • 5 L / 6 cups low-sodium chicken stock
  • 2 slices fresh ginger (approx. 1/4 inch thick each, for broth)
  • 2 cloves garlic, smashed (for broth)
  • 1 tbsp light soy sauce (for broth)
  • 1 tsp sesame oil (for broth)
  • Pinch of white pepper (for broth)
  • 1/4 tsp salt (to taste)
  • 2 tbsp chopped fresh coriander (cilantro, for garnish)
  • 2 spring onions (scallions), green parts thinly sliced (for garnish)
  • A drizzle of extra sesame oil (for garnish)

Instructions:

  1. Combine all filling ingredients: ground pork, chopped prawns, water chestnuts, spring onion, grated ginger, egg white, soy sauce, sesame oil, cornflour, white pepper, and sugar in a large mixing bowl.
  2. Mix vigorously, preferably in one direction, until the mixture becomes sticky and emulsified. This ensures a bouncy texture.
  3. Cover the bowl and place the filling in the refrigerator for a minimum of 30 minutes. This chilling period stiffens the mixture, making it easier to handle.
  4. Prepare the broth base: In a small stockpot, combine the chicken stock, two slices of ginger, and the smashed garlic cloves.
  5. Bring the stock to a low simmer over medium heat. Reduce the heat and allow it to infuse for 10 minutes.
  6. Remove and discard the ginger and garlic from the broth. Stir in 1 tbsp of light soy sauce and 1 tsp of sesame oil. Keep the broth warm over very low heat.
  7. Set up your wrapping station with the chilled filling, wonton wrappers (keep unused ones covered), and the bowl of water for sealing.
  8. Place one teaspoon of filling slightly off-centre near one corner of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper into a triangle and press firmly to seal.
  9. Moisten the two bottom pointed corners of the triangle. Bring these two corners together and overlap them slightly, pressing firmly to secure the classic 'purse' shape.
  10. Repeat the process until all the desired number of wontons are complete.
  11. Bring a separate large pot of water to a rolling boil. Gently drop the wontons in (cook in batches if necessary to avoid overcrowding).
  12. Cook for 3–5 minutes. The wontons will float to the surface when cooked through. Remove them immediately using a slotted spoon or spider strainer.
  13. Assembly: Divide the hot wontons among four serving bowls. Ladle the hot, seasoned broth over the wontons.
  14. Garnish: Top each bowl generously with thinly sliced spring onion and fresh coriander. Drizzle with a tiny touch of extra sesame oil just before serving.