Xiao huntun (little wontons in broth)

Step 1: Mix 5 ½ oz pork mince, 1 tsp fresh ginger, 1 spring onion, ½ tsp low-salt soy sauce, ½ tsp sesame oil and 2 tablespoons of water in a bowl, stirring hard in one direction for 2 minutes until the filling is sticky and springy.

Step 2: Put half a teaspoon of filling in the centre of a wrapper, wet the edges with a finger dipped in water and scrunch the wrapper loosely around the filling, pinching it closed. Repeat with the rest of 30 thin wonton wrappers, keeping finished wontons under a damp cloth.

Step 3: Brush a non-stick pan with ½ tsp vegetable oil, pour in 1 egg and swirl into a thin omelette. Cook for 1 minute over a low heat until completely set, then roll it up and slice into thin strips.

Step 4: Bring 3 ¼ cups no-salt chicken stock to a simmer in one pan and a large pan of water to the boil in another.

Step 5: Drop the wontons into the boiling water, stir gently and cook for 3–4 minutes, until they float, the wrappers turn translucent and a cut wonton shows firm, pale filling with no pink (at least 160°F). The common mistake is boiling them in the broth itself, which turns it cloudy and starchy.

Step 6: Put 0.5 sheet dried laver (nori) and egg strips in bowls, lift the wontons in with a slotted spoon and ladle over the hot stock. For a toddler, cut each wonton in half and cool until warm before serving.

Step 7: Freeze uncooked wontons on a tray, then bag them; cook from frozen for 5 minutes. Cool cooked leftovers quickly, cover and keep in the fridge for up to 2 days. Reheat in simmering stock until piping hot, then cool before serving.