In a bowl combine ground pork, chopped shrimp, 1 stalk finely chopped green onion, grated ginger, 1 tbs soy sauce, 1 tsp sesame oil and 1 tsp white pepper. Mix until combined and slightly sticky (about 1–2 minutes).

Assemble wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Moisten two adjacent edges with water, fold into a triangle pressing out air, then bring two opposite corners together, sealing with a dab of water to form a traditional wonton shape. Repeat until filling or wrappers are used (about 30 wontons).

Make broth and cook

Bring 1.2 L chicken stock to a gentle boil in a large pot. Add 1 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper and 1/2 tsp salt. Add bok choy and simmer 1–2 minutes until bright green. Gently drop wontons into simmering broth in batches so they don’t stick. Cook 4–5 minutes until wrappers are translucent and filling is cooked through. Remove with a slotted spoon into bowls and ladle hot broth and bok choy over them. Garnish with remaining chopped green onion if desired.

Hot and Sour Soup (choice)

Prepare ingredients

In a small bowl mix 2 tbs cornstarch with 3 tbs cold water to make a slurry. Set aside. Slice chicken or tofu thinly. Rehydrate and slice mushrooms if using dried.

Build the soup

Bring 1.2 L stock to a simmer in a pot. Add sliced chicken or tofu, mushrooms and bamboo shoots. Simmer 3–4 minutes until chicken is just cooked (if using chicken).

Season and thicken

Stir in 3 tbs rice vinegar, 1 tbs light soy sauce, 1 tsp chili paste, 1 tsp white pepper and 1/2 tsp salt. Slowly whisk in the cornstarch slurry and simmer 1–2 minutes until the soup slightly thickens.

Finish with egg

With the soup at a gentle simmer, slowly drizzle the lightly beaten egg while stirring in one direction to create thin ribbons. Turn off heat, stir in 1 tsp sesame oil and adjust seasoning to taste (more vinegar for tang, more chili for heat). Serve hot.

Sichuan Cumin Beef

Marinate beef

In a bowl combine sliced beef with 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and the egg white (if using). Mix and let rest 15–20 minutes to tenderize and absorb flavors.

Toast spices

Heat a dry skillet over medium heat and toast 2 tsp whole cumin seeds and 1 tsp Sichuan peppercorns for 1–2 minutes until fragrant. Remove and lightly crush the peppercorns with the back of a spoon; keep seeds whole or coarsely crushed per preference.

Stir-fry aromatics

Heat a wok or large skillet over high heat until smoking point, add 2–3 tbs vegetable oil. Add dried red chilies and stir quickly 20–30 seconds until they darken (be careful not to burn). Add sliced garlic and ginger and stir 20–30 seconds until aromatic.

Cook beef

Increase heat to high. Add marinated beef in a single layer and sear without crowding for 1–2 minutes, then stir-fry until just cooked through (about 2–3 more minutes). Remove beef to a plate and set aside.

Combine vegetables & spices

Add a splash more oil if needed, then add onion wedges and bell pepper. Stir-fry 1–2 minutes until slightly softened but still crisp. Add toasted cumin seeds and crushed Sichuan peppercorns and stir to coat vegetables.

Finish sauce and assemble

Return beef to the wok. Add 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, 30 ml stock or water and 1/2 tsp salt. Toss quickly over high heat until sauce clings to beef (30–60 seconds). Stir in scallions, adjust seasoning, and remove from heat.

Serve

Transfer to a serving platter, sprinkle extra toasted cumin seeds if desired, and serve immediately with steamed rice.