Wonton noodle soup (Wonton min)

1. Roughly chop the peeled shrimp and mix with the minced pork, soy sauce, Shaoxing rice wine, sesame oil, white pepper and cornflour; stir in one direction for 2 minutes until sticky.

2. Place a teaspoon of filling in the centre of each wonton wrapper, moisten the edges, fold into a triangle and press the two bottom corners together; set the finished wontons on a floured tray.

3. For the broth, bring the water to the boil with the dried shrimp and sliced ginger and simmer for 20 minutes; strain and season with soy sauce, salt and white pepper.

4. In a large pot of water, cook the wontons for 3-4 minutes until they float and the filling is cooked through; lift out.

5. Cook the egg noodles in the same water for 1 minute, adding the bok choy for the last 30 seconds, then drain and divide between deep bowls.

6. Top the noodles with the wontons and bok choy, pour over the hot broth, sprinkle with spring onions and serve immediately.

Tip: In Hong Kong the wontons go in the bottom of the bowl and the noodles on top, so the noodles don't go soggy in the broth. You can freeze the uncooked wontons on a tray and drop them into boiling water straight from frozen.