Shrimp Wonton Soup

1Preparation

1. Mix the filling ingredients (not the wrappers) and stir in one direction for 2 minutes until sticky and cohesive.
2. Place a teaspoon of filling in the centre of each wrapper and wet the edges with water.
3. Fold into a triangle, pressing out the air as you seal, then bring the two bottom corners together and stick them.
4. Keep the finished wontons under a damp cloth so they do not dry out.

2Cooking

1. Heat the stock with the ginger slices and soy sauce to a gentle simmer.

   🔥 medium heat⏱ 5 min timer
2. Bring a separate large pot of water to the boil, add the wontons in batches, stir gently and cook until they float and the filling looks pink through the wrapper.

   🔥 high heat⏱ 5 min timer
3. Add the bok choy to the broth and cook until bright green with slightly tender stems.

   🔥 medium heat⏱ 2 min timer
4. Add the sesame oil and white pepper, then taste the broth and adjust the salt.

3Serving

1. Divide the wontons and bok choy between deep bowls and ladle over the hot broth.
2. Scatter with green onion and serve straight away.

💡 Tips & common mistakes

• Common mistake: boiling the wontons in the soup itself — starch from the wrappers clouds the broth. Cook them in separate water.
• Do not overfill — more than a teaspoon and the wrappers may tear as they boil.
• Freeze raw wontons spread out, then bag them; cook straight from frozen, adding 2 minutes.

🔁 Substitutions

• Minced chicken: the same weight of extra shrimp.
• Bok choy: spinach or lettuce.