Chinese Wonton Soup with Pork and Prawn

Step 1: Put the filling ingredients in a bowl. Mash with a potato masher until fairly smooth, about 20 mashes. Do not mash the prawns into a complete paste; small chunks are good.

Step 2: Choose the My Way fold for the wonton soup experience, or the Asian Grocery Store Way for a more compact shape that is easier to pack for freezing.

Step 3: Lay the wonton wrappers on a work surface. Use 2 teaspoons to place filling on each wrapper. Work in batches of 5 if you are starting out, or up to 15 or 20 if you are confident. Brush 2 edges with water, then fold to seal, pressing out the air. Brush water on one corner, bring the corners together, and press to seal.

Step 4: As you work, place the wrapped wontons in a lidded container so they do not dry out.

Step 5: To cook, bring a large pot of water to a boil. Add the wontons and cook for 4 minutes, or until they float. Remove them with a slotted spoon straight into serving bowls, then ladle over the broth.

Step 6: To freeze, put the uncooked wontons in airtight containers. Cook them from frozen for 6 to 8 minutes. Do not freeze them if you made them with defrosted frozen prawns.

Step 7: Put the broth ingredients in a saucepan over high heat. Add the white ends of the scallions or shallots if you have any left from making the wonton filling.

Step 8: Cover and bring the broth to a simmer, then reduce the heat to medium-high and simmer for 5 to 10 minutes to infuse the flavors. Remove the garlic and ginger before using the broth.

Step 9: If using vegetables, blanch them in the soup broth and place them in a serving bowl.

Step 10: If using noodles, prepare them according to the packet directions. Place them in a serving bowl with the cooked wontons and blanched vegetables.

Step 11: Ladle the soup over the wontons and serve.