Ginger-Pork Wonton Soup with Bok Choy

⏱ 50 min · Serves 4

Silky little pork and prawn parcels bobbing in a clear, ginger-scented broth with sweet bok choy and a slick of sesame oil. Folding the wontons takes ten minutes and the soup itself is done in five — proper comfort in a bowl.

Per serving: 395 kcal · 25.5g protein · 42.0g carbs · 13.5g fat

Ingredients

• 200g pork mince (not too lean)
• 100g raw prawns, peeled and finely chopped
• 2 spring onions, finely sliced, plus extra to serve
• 1 tbsp finely grated fresh ginger
• 1 garlic clove, grated
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tsp Shaoxing rice wine (or dry sherry)
• 1/2 tsp caster sugar
• Pinch of white pepper
• 1 tsp cornflour
• 30-36 square wonton wrappers
• 1 small egg, beaten (for sealing)
• 1.5 litres good chicken stock
• 3 slices fresh ginger
• 1 tbsp light soy sauce, for the broth
• 2 tsp toasted sesame oil, for the broth
• 200g bok choy (about 3 heads), leaves separated
• Chilli oil and white pepper, to serve

Method

1. Make the filling: in a bowl combine pork mince, chopped prawns, spring onions, grated ginger, garlic, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper and cornflour. Stir vigorously in one direction for a minute until sticky and well bound. Chill for 15 minutes.
2. Lay out a few wonton wrappers at a time, keeping the rest under a damp tea towel. Place a rounded teaspoon of filling in the centre of each.
3. Brush two edges lightly with beaten egg, fold into a triangle and press out any air. Dab one bottom corner with egg, bring the two bottom corners together and pinch to seal. Set on a floured tray. Repeat until the filling is used up.
4. Pour the stock into a large pan with the ginger slices, bring to a gentle simmer and cook 10 minutes. Season with the soy sauce and sesame oil; fish out the ginger.
5. Bring a separate large pan of water to a rolling boil. Cook the wontons in two batches for 3-4 minutes, until they float and the wrappers are translucent. Lift out with a slotted spoon.
6. Drop the bok choy into the simmering broth for 1-2 minutes, until just tender.
7. Divide the wontons between four warm bowls, ladle over the hot broth and bok choy, and scatter with spring onion. Serve with chilli oil and a dusting of white pepper.