Cantonese Wonton Soup

Combine the pork, shrimp, soy sauce, wine, sesame oil, sugar, cornstarch, ginger, and 0.5 tsp white pepper in a bowl. Stir firmly in one direction for 2 minutes until the filling becomes sticky and cohesive.

To test the seasoning: cook a small ball of filling in simmering water for 2 minutes and taste. Adjust salt or white pepper if needed.

Place a wrapper on a dry surface. Add 1 heaped tsp of filling in the centre. Wet the edges with a finger dipped in water. Fold the wrapper diagonally to form a triangle, pressing out air pockets. Bring the two bottom corners of the triangle together and press firmly to seal. Set on a flour-dusted tray.

Repeat until all the filling is used. Keep the assembled wontons covered with a damp cloth to prevent drying.

Bring the stock to a simmer in a pot. Add the dried shrimp and simmer for 10 minutes. Season with the remaining white pepper and salt to taste. Remove the dried shrimp (or leave them in — they're edible).

Bring a separate large pot of unsalted water to a rolling boil. Cook the wontons in batches, about 15 at a time, for 4–5 minutes until they float and the wrappers are translucent. Remove with a slotted spoon — do not cook them in the broth or it will cloud.

Divide the wontons between bowls. Ladle the hot broth over. Scatter spring onion on top. Serve immediately with a small bowl of chilli oil on the side.