Knead flour, 75 g water and egg for 6 minutes into a smooth firm dough. Cover and rest it for 15 minutes; meanwhile chop spring onion and ginger.

Ingredients

• 260 gWheat flour, white, all-purpose, unenriched
• 75 gBeverages, water, tap, drinking
• 55 gEgg, whole, raw, fresh
• 380 gPork, ground, 84% lean / 16% fat, raw
• 80 gOnions, spring or scallions (includes tops and bulb), raw
• 18 gGinger root, raw
• 20 gSoy sauce made from soy and wheat (shoyu)
• 8 gOil, sesame, salad or cooking
• 18 gCornstarch
• 1,450 gSoup, stock, chicken, home-prepared
• 360 gCabbage, chinese (pak-choi), raw
• 1,620 gBeverages, water, tap, drinking not counted – removed
• 180 gBeverages, water, tap, drinking

Method

1. Knead flour, 75 g water and egg for 6 minutes into a smooth firm dough. Cover and rest it for 15 minutes; meanwhile chop spring onion and ginger.
2. Mix pork with half the spring onions, ginger, 12 g soy sauce, sesame oil and starch. Roll the dough to about 1.5 mm and divide into 24 squares. Seal about 20 g filling in each.
3. Bring 1,800 g water to a rolling boil, cook wontons for 5 minutes and lift them out with a slotted spoon; drain the water. Filling must reach 72 °C.
4. Simmer stock, remaining soy sauce and bok choy for 4 minutes. Add wontons and remaining spring onion and heat 2 minutes more; bok choy should stay bright green.
5. Divide four wontons, bok choy and broth among each of six bowls and serve immediately.