For the wontons:
170g minced pork
57g chopped raw prawns
1/2 beaten egg yolk
1 egg white
20 wonton pastry sheets
1/2 tsp cornflour
1 tsp water
1/2 tsp salt and pepper to taste
For Basic Stock:
485g chicken (whole chicken or carcasses)
485 lean pork or spare ribs
600ml basic stock
1 spring onion (very finely sliced)
1 head pak choi (optional), separated into individual stalks
1 tsp Wing Yip Light Soy Sauce
1 tsp Wing Yip Sesame Oil
Basic Stock (make extra for freezing): Place the meat into a deep pan or stock pot and cover with cold water. Bring to the boil and strain any impurities that rise to the top of the pot with a slotted spoon. Reduce the heat and simmer for approximately 3 hours. When stock is ready, strain through a fine sieve before use. Freeze extra for use later.
Wontons: Chop the prawns and add to the minced pork in a mixing bowl.
Add the salt, pepper, Light Soy Sauce, cornflour and water and mix well with your fingers.
Add the spring onions, mix well again and allow to rest for 30 minutes.
Before wrapping the wontons, stir in the beaten egg yolk in order to bind the mixture.
To wrap the wontons, place a teaspoon of the mixture in the centre of the wonton pastry sheet. Fold the wonton diagonally and seal the edges to form a triangle. Seal the two ends (along the folded edge) together with a little egg white, in a shape similar to tortellini.
Repeat until all of the wonton pastry has been filled.
To cook wontons, bring a large pot of water to a gentle boil.
Quickly black the pak shoi and keep aside.
Cook 10 wontons at a time in the boiling water, strain and keep aside. They should take 2-3 minutes to cook.
To serve, place 5 wontons and some pak choi into a small bowl. Pout hot stock into the bowl and garnish with a dash of Sesame Oil and a sprinkling of chopped spring onions.
Place the Light Soy Sauce in dipping pots for the wontons.
Hints and tips: The recipe for basic stock will provide too much for this Wonton Soup recipe. However, as the stock takes a while to prepare, we suggest that the extra stock is frozen for use on another day. Extra wontons can also be frozen. You should ensure that they are initially frozen individually to prevent the wontons from sticking together.