- Minced pork (100g)
- Ginger (1 small knob, peeled and grated)
- Spring onion (scallion, ¼ stalk, finely chopped)
- All-purpose soy sauce (½ tsp)
- Sesame oil (1/3 tsp)
- Salt and pepper to taste
- Bok choy (½ bunch, finely chopped)
- Wonton wrappers (35-40 sheets)
- To serve — noodles – Hong Kong Style Egg noodles are best
- Soy sauce – extra to serve
- Combine minced pork, ginger, spring onion, soy sauce and sesame oil in a bowl and mix well. Add about 1 tablespoon of cold water to loosen the mix. Season with salt and pepper and leave to marinate in the refrigerator for at least 30 minutes.
- Just before wrapping wontons, add in the bok choy (do this now, so that the ‘water’ from the vegetable is minimised)
- To make the wontons, place 1/2 tsp minced pork filling into the centre of a wrapper. Wet the edges of the wrapper with some water, then fold wrapper in half to make a triangle. Taking the two small tips of the triangle, bring them together to form a sort of crown. Repeat until all the ingredients are used up.
- To cook, boil a large pot of water and add wontons. Stir gently with the back of a wooden spoon. When water returns to the boil, add 250 ml (8 fl oz / 1 cup) cold water and leave to simmer until wontons float to the top of the pot boil. Drain and leave on the side.
- In a medium sized pot, boil water and add in the noodles, cooking according to the instructions. Drain well before tossing in 2 tablespoons of soy sauce and a dash of sesame oil. Mix to coat the noodles.
- To serve, place the noodles in a bowl and top with the boiled wontons. Serve with extra soy sauce or chilli sauce.