Thai-style wonton soup with pork and shrimp wontons

Make an herb paste of garlic, white peppercorns and chopped cilantro stems (or roots).

In an electric chopper, combine ground pork, shrimp, the egg, soy sauce, oyster sauce, the herb paste, sugar and tapioca starch.

Blitz briefly, only until the shrimp is in small pieces rather than a complete paste.

Microwave about a teaspoon of the filling for 10 to 15 seconds to cook it, taste, and adjust sugar, soy sauce or oyster sauce.

Keep the wrappers under a towel so they do not dry out. Put about a teaspoon of filling in each; more makes them hard to close.

Gather the edges of the wrapper up around the filling and squeeze to seal; no water is needed, the pork holds it.

Heat pork stock for the broth; have a separate pot of water boiling for the wontons.

Season the stock with soy sauce, a little salt so the broth stays light, a splash of fish sauce, a little sugar and white pepper to taste.

Halve the baby bok choy and blanch in the boiling water for one minute before the wontons go in; transfer to the serving bowl.

Boil the wontons about one to one and a half minutes, nudging them off the bottom; shake off the water and place in the bowl.

Ladle broth over the wontons; top with fried garlic, chili oil and chopped green onions.