Ingredients:

  • 60g (2 oz) full-fat, softened cream cheese
  • 1 large egg yolk
  • 15g (2 tablespoons) finely ground psyllium husk powder
  • 1g (¼ teaspoon) xanthan gum
  • 60ml (4 tablespoons) boiling hot water
  • Pinch salt
  • 250g (8 oz) ground pork (or pork shoulder mince), 80/20 fat ratio preferred
  • 100g (3.5 oz) raw, peeled, and finely chopped prawns (shrimp) (optional)
  • 5g (1 teaspoon) finely grated fresh ginger
  • 1 clove minced garlic
  • 15ml (1 tablespoon) coconut aminos (or Tamari)
  • 5ml (1 teaspoon) toasted sesame oil
  • ½ teaspoon white pepper
  • 1 stalk spring onion (scallions), white and light green parts only, finely sliced
  • 5 litres (6 cups) low sodium chicken bone broth
  • 250ml (1 cup) water
  • 3 thin slices bashed lightly ginger
  • 2 cloves halved garlic
  • 30ml (2 tablespoons) coconut aminos (or Tamari), to taste
  • 5ml (1 teaspoon) rice vinegar
  • 5ml (1 teaspoon) fish sauce
  • Salt & pepper, to taste
  • 1 head roughly chopped bok choy (or 1 cup spinach leaves)
  • Thinly sliced spring onion (scallions), green parts only, for garnish
  • Chili oil (optional), for serving

Instructions:

  1. Prepare the Psyllium Dough: In a food processor, combine the psyllium husk powder, xanthan gum, and salt. Pulse briefly. Add the softened cream cheese and egg yolk, blending for 30 seconds.
  2. Hydrate and Rest: With the processor running, slowly pour in the boiling hot water until a sticky ball of dough forms. Turn the dough out onto parchment paper, knead lightly until smooth. Wrap tightly and let it rest at room temperature for 20 minutes.
  3. Roll and Cut Wrappers: Divide the dough into two. Sandwich one half between two sheets of parchment paper and roll very thinly (approximately 1-2mm). Cut the dough into 7.5cm (3-inch) squares. Repeat with the second half.
  4. Make the Filling: In a medium bowl, combine the ground pork, chopped prawns (if using), grated ginger, minced garlic, spring onion, coconut aminos, sesame oil, and white pepper. Mix thoroughly until just combined.
  5. Assembly: Take one wrapper square and place approximately 1 teaspoon of filling in the center. Dampen the edges of the wrapper with water and fold it over into a triangle. Press firmly to seal. Optionally, bring the two opposing corners of the long edge of the triangle together and press to seal. Place finished wontons on a parchment-lined tray.
  6. Start the Broth: In a large pot, combine the chicken bone broth, water, ginger slices, and halved garlic cloves. Bring to a gentle simmer over medium heat. Add initial seasoning (coconut aminos, rice vinegar, fish sauce) and adjust salt and white pepper to taste.
  7. Blanch Vegetables: Add the chopped bok choy (or spinach) to the simmering broth and cook for 1 minute. Remove the cooked vegetables and set them aside.
  8. Cook the Wontons: Gently drop the wontons into the simmering broth. Cook for 5–8 minutes, or until they float to the surface and the filling is cooked through (internal temperature 70°C / 160°F).
  9. Serve: Divide the cooked bok choy and wontons among four bowls. Ladle the hot broth over the top. Garnish generously with fresh spring onion slices and chili oil, if desired.