Ingredients

Step by step

1. In a bowl, mix the flour and egg yolk to form a dough. Knead for 5 minutes (it is a small ball of dough!), wrap in clingfilm and set to one side to rest while you make the filling.
2. On a chopping board, finely dice and chop the prawns and a quarter of the spring onion (use some of the white part), until a well-chopped but not smooth consistency is achieved. Add the sesame oil and soy sauce; mash with the back of a fork to mix together.
3. Chop your ball of dough into 4; use a rolling pin to roll each ball out thinly into a rough circular shape. Use the rim of a large glass (about 8-9cm diameter) to cut out perfect circles (you can make more smaller wontons if you don’t mind them being a bit fiddly!).
4. Spoon your filling into the centre of each circular disc. Dip your finger into water and run it along the edge of each circle. Using the water to create a sticky seal, fold each disc in half to form a sealed semi-circular shape. You can leave your wontons as semi-circles, or if you are more daring, then pinch the two points of the semi-circle together to create that classic compact wonton shape.
5. Next, in a saucepan, add 400ml just-boiled water with the chicken stock cube and the rest of the spring onion, finely sliced. Bring to the boil over a medium heat and then add the noodles, the wedge of pak choi and the wontons. Simmer for 5 minutes until the noodles are cooked, and then serve in a bowl with the cooking stock ladled over to create a delicious wonton soup.