2 spring onions, finely sliced, green and white parts separated
2 tablespoons light soy sauce, divided into 2 portions
2 teaspoons sesame oil, divided into 2 portions
½ teaspoons Chinese 5 spice powder
1 liter low salt chicken stock
1 teaspoon sugar
10 sprigs coriander, stems and tops separated
1 tablespoons dried chilli flakes
2 cloves garlic, grated/minced
1/3 cup oil
Combine the pork mince, grated ginger, white parts of the spring onion, half the light soy, half the sesame oil, 5 spice powder and a pinch of white pepper in a bowl then mix well.
Working in batches, place the wonton sheets onto a clean work surface and place 1 teaspoon sized amounts of the pork mixture into the middle. Use a little water on the outside edge of the wrappers and then fold into a triangle and seal the edges, ensuring any air is pushed out.
Fold the 2 edge corners around to form a tortellini shape then set aside on a plate. Repeat until all the filling is used.
Cook the egg noodles in a pot of boiling water for 3-4 minutes then drain and place them into the base of the serving bowls.
For the chilli oil, heat the oil in a small saucepan until almost smoking point. Place the chilli flakes, garlic and a pinch of salt in a small heat proof bowl. Carefully pour over the oil so the chilli and garlic mixture bubbles. Set aside to infuse and cool.
Heat the chicken stock in a large saucepan over a medium heat. Add in the sliced ginger, remaining light soy, remaining sesame oil, sugar and coriander stems. Bring up to a simmer then cover and leave for 5 minutes to infuse.
Remove the aromatics from the broth then place back onto a medium heat. Add in the wontons and gently poach for 5 minutes, or until just cooked through. Add in choy sum and leave for 2 minutes to wilt.
Place the dumplings and choy sum into the bowls with the noodles. Pour over the hot broth then garnish with green spring onions and drizzle with chilli oil before serving.
Looking for more delicious recipes? Check out celebrity chef @courtneyroulston for more inspiration!