1. Peel and finely chop the shrimp, mix with the minced pork, soy sauce, Shaoxing rice wine, sesame oil, cornflour and white pepper, then stir in one direction for 2 minutes until sticky.
2. Place half 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.
3. Bring the water to the boil with the sliced ginger and simmer for 10 minutes; remove the ginger and season the broth with soy sauce and salt.
4. Quarter the bok choy lengthwise and slice the spring onions.
5. Drop the wontons into the boiling broth and cook for 3-4 minutes until they float, adding the bok choy for the last minute.
6. Ladle into bowls, sprinkle with spring onions and serve piping hot.
Tip: A light starter soup – as a main course, wonton noodle soup (Wonton min) is the heartier version. You can freeze the uncooked wontons and drop them into the hot broth straight from frozen.
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