Wonton soup (pork)

Wontons (pork)

• 40 g olive oil, plus extra for greasing
• 150 g fresh Swiss brown mushrooms, or fresh shiitake mushrooms, caps only, cut into halves or quarters
• 150 g Chinese cabbage (wombok), cut into pieces (5 cm)
• 1 garlic clove
• 10 g piece fresh ginger, peeled
• 3 spring onions/shallots, trimmed and cut into thirds
• 300 g pork mince
• 2 tsp white pepper
• 45 g light soy sauce
• 10 g Shaoxing wine
• 10 g sesame oil

Broth

• 2 tsp sugar
• 20 g Shaoxing wine
• 50 g Vegetable stock paste (see Tips)
• 1500 g water
• 24 wonton wrappers (1 packet)
• 5 cm piece fresh ginger, peeled and cut into julienne
• 6 spring onions/shallots, trimmed and cut into thin slices
• 15 g soy sauce
• 1 bunch bok choy, roughly chopped
• ½ bunch fresh coriander, leaves only, for garnishing
• red chilli oil, for garnishing (optional - see Tips)