For the wonton filling, mix the garlic, ginger, minced pork, diced prawns, spring onions and seasoning in a bowl, then add the Shaoxing rice wine, soy sauce, sesame oil, ground white pepper and cornflour. Mix well again, then take around 15g of the filling and add it in the centre of a wonton wrapper and bring all the sides to the centre, pinching and twisting the top to secure. Repeat with the rest of the dumplings. Set half of the dumplings aside on a lightly floured tray. The remaining wontons can be frozen (see tip, below).

To cook, put 1.4 litres water in a pan then add the bouillon powder and bring to the boil. Add the ginger, soy and sesame oil to the stock. Gently drop in the wontons and baby pak choi and reduce the heat to simmer until the wontons float to the surface, 4-5 mins. If serving with noodles, drop in the cooked egg noodles for the final minute to warm through. Serve the wontons in the broth, with spring onions sprinkled over and a drizzle of chilli oil, if you like.