Chinese Pea Soup With Floating Pork Dumplings

Our method

1. Firstly make the dumplings, mix all of the ingredients except for the wonton wrappers and beaten egg in a bowl.
2. Place a small amount of the mixture in the middle of each wrapper, brush with a little beaten egg on the edge and fold into a half moon shape and seal well. Place on non-stick baking parchment and put into the fridge until required. Any remaining filling can be made into meatballs or wontons and frozen.
3. To make the soup, heat the oil in a heavy based saucepan or wok, add the ginger and garlic and stir fry for 30 seconds, stirring all of the time, taking care not to burn them, add the carrot, spring onion, chilli and mushrooms and continue to stir fry for a further 2 minutes, taking care not to brown then add the stock, peas (cook according to pack cooking instructions), soy sauce and fish sauce (if using) and bring to the boil. 
4. Simmer for 4 minutes and remove from the heat. Mix the cornflour with a little cold water to make a smooth paste and stir into the soup, bring back to a simmer.
5. To cook the wontons, heat a large pan of boiling water and simmer the wontons for 3-5 minutes until they rise to the top and the filling is cooked. Remove from the pan with a slotted spoon and reserve.
6. To serve, add the wontons to the soup and do not re-boil. Serve with extra soy sauce, garnished with the coriander leaves.