Method

Make the broth (10min)

1. Peel the ginger.
2. If using, peel garlic and crush with the side of knife.
3. Add all broth ingredients to a saucepan over medium heat and simmer for 5 to 10min. Pick ginger and garlic out before using.

Make the wonton filling (<10min)

1. Whilst the broth simmers, prep the filling:
   • Clean and finely chop the leek,
   • Peel and grate the ginger,
   • If using tofu of shrim:
     • Press excess moisture out of the tofu and crumble (I crunch it with my hand in batches, but you can also do it with the back of a spoon in a cive lined with a clean towel).
     • Mince shrimp (in a food processor or with a knife)
2. Mix all wonton filling ingredients in a bowl until well combined. The mixture should be fairly smooth. Hands are your best tools but you can also use a spoon, pressing with the back of it to break down and combine all ingredients.

Wrap the wontons (15min)

1. Put 2 tsp of filling in the middle of the wonton skin (picture 1 below).
2. Brush the edges of the wonton skin with water.
3. Fold in half along the diagonal to form triangles, pressing the air out. Press to seal (picture 2 below).

Cook and assemble (<10 min)

1. Bring water to a boil in a saucepan. Place wontons in water (working in batches if needed) and cook for approx. 2min or until they float. Pull one wonton out and check if cooked through and add a little more time if needed.
2. To serve: place the wontons in a bowl and cover with broth. Serve with a side of roasted bok choy or other greens of choice.