Wonton Soup

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1. 1Step 1: Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
2. 2Step 2: With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal.
3. 3Step 3: In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
4. 4Step 4: While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches.
5. 5Step 5: When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
6. 6Step 6: Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
7. 7Step 7: Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
8. 8Step 8: You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
9. 9Step 9: Cook frozen wontons: Do not defrost. Follow the same method above.