For the wontons: In a bowl thoroughly mix the pork mince, soy sauce, oyster sauce, sugar, coriander, corn flour and ground white pepper.
When all the ingredients are well combined, cover the bowl with cling film and let the mix stand for 30 minutes to 1 hour.
To make the wontons, place a spoonful of the pork mixture in the centre of the wrapper. Lift the wrapper edges to form a small parcel and twist the top to seal.
Bring the water to the boil and add some salt. In the boiling water add the wontons slowly one at a time. Stir gently to prevent sticking but beware not to fiddle with them too much to prevent the wontons breaking open.
When the wontons at cooked they will float to the top. Remove the wontons with a splotted spoon and set them aside on an oiled plate. Save the wonton water.
For the soup: Bring the wonton water back up to the boil and blanch the bean sprouts and sliced pok choi for a 2 to 3 minutes. Set aside.
In a separate pot bring the chicken stock to the boil and flavour with salt, white and black pepper. To intensify the flavour of the stock let it reduce by roughly a quarter to a third. Just before serving add the chopped coriander and stir though. Taste and season as necessary.
In a bowl place a few bean sprouts, the pok choi and 3 or 4 wontons. Pour over the hot stock and garnish with sliced spring onions.
To make the soup more filling, add a ladle-full of vermicelli noodles to the bottom of the bowl before adding the sprouts, pok choi and wontons.
Reprinted with permission of Damian Ettish. To see more recipes, click here.