Wantan Soup

In a large mixing bowl, combine flour and egg, then knead together until a smooth, firm dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Roll the rested dough out on a lightly floured surface until very thin, then cut into small squares approximately 8cm x 8cm to form the wonton wrappers.

Prepare the filling by combining the seasoned mixture with a generous pinch of white pepper and a drizzle of sesame oil, mixing well until fully incorporated.

Place a small teaspoon of filling in the center of each wonton wrapper, then fold and pinch the edges tightly together, sealing with a little water to form neat dumplings.

Bring a large pot of water to a rolling boil and cook the wontons in batches for 4-5 minutes until they float to the surface and the wrappers turn translucent.

In a separate pot, bring the clear broth to a gentle simmer and season it with white pepper and a few drops of sesame oil for fragrance.

Using a slotted spoon, transfer the cooked wontons into serving bowls and ladle the hot aromatic broth generously over them.

Finish the soup with a final drizzle of sesame oil and a pinch of white pepper on top before serving immediately while hot.