For the wontons
250 g minced pork
1 large spring onion, finely chopped
1.5 cm piece root ginger, grated
1 tbsp light soy sauce
1 tbsp rice wine
1 tsp sesame oil
2 tsp cornflour
1 pinch ground white pepper
16 wonton wrappers
For the soup
500 ml chicken stock
1/2 small Chinese leaf, lettuce, about 100g, cut into 1cm slices
4 fresh shiitake mushrooms, sliced
1-2 tbsp light soy sauce, or to taste
1-2 tbsp rice vinegar, or to taste
1 tsp toasted sesame oil, or to taste
2 spring onions, finely sliced
2 tbsp coriander leaves, sliced if preferred
guilin chillies, sauce, to serve
For the wontons: mix all the ingredients except the wonton wrappers in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, then gather the corners into the centre and twist to form a small, sealed parcel dumpling.
For the soup: pour the stock into a large saucepan and add 500ml boiling water from the kettle. Add the Chinese leaf, mushrooms and wontons to the broth. Season to taste using the light soy sauce, rice vinegar, toasted sesame oil and a pinch of ground white pepper. Allow to simmer for 5 minutes.
Ladle 4 dumplings into each bowl with some soup and vegetables. Scatter with spring onions and coriander and serve immediately with the chilli sauce on the side.