Step 1

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Step 2

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Step 3

Rehydrate the porcini mushrooms by soaking them in water overnight. There's no need to drain them before making the filling.

Step 4

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Step 5

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Step 6

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Step 7

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Step 8

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Step 9

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Step 10

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Step 11

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Step 12

Serve immediately with sesame seeds and extra scallions.