Thai Barbecue Pork Wonton Noodle Soup

Steps

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1. 1
   Make an aromatic paste by grinding together garlic, fresh ginger, and black peppercorns to enhance the stock flavour.
   ≈0:33
2. 2
   Heat oil in a pot, add the paste and gently fry until fragrant, being careful not to burn the garlic or the broth will taste bitter.
   ≈1:12
3. 3
   Add chicken wings and stir-fry briefly, then add star anise and the chicken stock made from cubes.
   ≈1:25
4. 4
   Add soy sauce and bring to a simmer, then reduce heat and let the broth gently bubble away for about 30 minutes.
   ≈1:44
5. 5
   For the wonton filling, finely chop spring onion and mix with ground pork, white pepper, cornstarch, water, sesame oil and salt until the mixture comes together into a ball.
   ≈1:51
6. 6
   Fill wonton wrappers by placing filling in the centre, then gathering the corners toward the middle and pinching to form a comet-like shape with a tail.
   ≈2:39
7. 7
   Skim the impurities that rise to the surface of the broth and strain it; it should have a deep golden colour.
   ≈3:04
8. 8
   In a separate pot of boiling water, cook the noodles until tender and drain. Cook wontons separately in the same water for 3-4 minutes until they float, then add both to the serving bowl.
   ≈3:37
9. 9
   Pour the hot broth into the bowl with noodles and wontons, top with slices of barbecue pork and sprinkle with spring onion.
   ≈3:50