Servings: 8 to 10

Wonton Wrappers: subheading: Wonton Wrappers:
450g plain flour 450g plain flour
225g water, room temperature 225g water, room temperature
1½ tbsp salt 1½ tbsp salt
 
Three Treasure Filling: subheading: Three Treasure Filling:
50g dried shrimp 50g dried shrimp
5 tbsp Shaoxing wine 5 tbsp Shaoxing wine
5 spring onions 5 spring onions
60g ginger, peeled 60g ginger, peeled
1 tbsp Sichuan peppercorns 1 tbsp Sichuan peppercorns
1/4 cup vegetable oil ¼ cup vegetable oil
300g skinless pork belly 300g skinless pork belly
10 large prawns, peeled and cleaned 10 large prawns, peeled and cleaned
2 tbsp preserved mustard stem 2 tbsp preserved mustard stem
1 tbsp sesame oil 1 tbsp sesame oil
2 tbsp light soy sauce 2 tbsp light soy sauce
1 egg 1 egg
1 tsp white pepper 1 tsp white pepper
1 tbsp sugar, to taste 1 tbsp sugar, to taste
salt, to taste salt, to taste
 
Scallop Broth: subheading: Scallop Broth:
60g dried scallops 60g dried scallops
1/4 cup Shaoxing wine ¼ cup Shaoxing wine
50g ginger 50g ginger
750ml chicken stock 750ml chicken stock
1 tbsp white soy sauce 1 tbsp white soy sauce
white pepper and salt, to taste white pepper and salt, to taste
 
Egg Nest: subheading: Egg Nest:
2 eggs, separated 2 eggs, separated
2 tsp cornflour 2 tsp cornflour
vegetable oil, to fry vegetable oil, to fry

For the Wonton Wrappers, combine ingredients in a large bowl. Knead by hand on a clean work surface for 5 minutes until dough comes together and is smooth and set aside, covered, to rest for 45 minutes - 1 hour.
Divide dough in four portions then pass each through pasta machine until 1.5mm thick (setting 5 on a 9 setting attachment).
Using a 10cm diameter round cutter, cut out 56 circles and cover with a clean tea towel to prevent drying out.
For the Three Treasure Filling, place the dried shrimp in a small bowl, along with 2 tablespoons wine. Cover with boiling water and set aside for 15 minutes to hydrate.
Finely slice spring onions. Place half in a measuring jug, and half in a medium heatproof bowl.
Slice two 5mm slices from the ginger and finely mince the remainder.
Add minced ginger to spring onions in measuring jug. Add enough boiling water to cover, along with a pinch of salt. Set aside to infuse.
Place the Sichuan peppercorns, ginger slices and oil into a small saucepan over medium heat. Once the ginger is sizzling, remove from the heat and pour over the spring onions in the heatproof bowl. Set aside to infuse.
Chop the pork belly into rough 2cm cubes and then continuously chop the cubes with a cleaver until the mixture forms a paste. This will take around 5 minutes. Add 6 of the prawns halfway through and continue to chop through.
When the meat mixture forms a paste, place in bowl of a stand mixer fitted with a paddle attachment.
Dice the preserved mustard stem into small chunks and add to the meat mixture.
Drain the shrimp, reserving the liquid, finely mince and add to the meat mixture.
On the lowest possible speed, start beating the meat mixture.
Add the remaining 3 tbsp wine, egg, sesame oil, soy sauce, white pepper, sugar, ginger-spring onion water, spring onion oil and 3 tablespoons reserved shrimp soaking water.
Continue beating for about 5 minutes (mixture will be quite wet in appearance). Chop the remaining 4 prawns and add to the bowl.
Cook a little of the mixture and taste. Adjust seasoning with salt, white pepper and sugar, to taste.
Spoon just under one tablespoon of the filling into the centre of each wrapper and seal in half to make a half moon shape. Press the edges tightly to seal.
Bring the two corners around to meet to create a sycee or ingot shape. Repeat with remaining wontons. Set aside on a lightly floured tray. Bring a large saucepan of salted water to the boil.
For the Scallop Broth, place the dried scallops in a small bowl, along with the wine. Cover with hot water and set aside for 15 minutes to rehydrate.
Add the ginger, roughly sliced, to a saucepan along with the chicken stock and bring to a boil.
Add the dried scallops, along with soaking liquid, and simmer for 15 minutes.
Add the soy sauce and season with white pepper and salt to taste.
Pass through a fine sieve lined with a muslin cloth into a small saucepan and keep on lowest heat possible, ready to serve.
For the Egg Nest, place yolks and whites into separate bowls. Add 1 tsp cornflour to each and whisk each thoroughly to evenly disperse the cornstarch.
Heat a small non-stick pan on medium-low heat with 1 tbsp oil.
Strain egg white mixture through a small sieve into the pans and swirl pan to spread the mixture thinly.
Cook on one side for 1 to 2 minutes until cooked through without browning. Remove from the pan and place onto a clean chopping board. Repeat process with the egg yolk mixture.
Finely slice both the omelettes into very thin strands and set aside.
When ready to serve, add the wontons to the boiling water in batches and boil for 3 minutes until the wontons start to float.
Add ½ cup cold water to the pot. The boiling will stop. Leave for a minute or so until the water comes returns to the boil, at which point the wontons are ready. Repeat process with remaining wontons until all are cooked.
To serve, place wontons into each serving bowl. Combine strands of egg then place on top of the wontons to resemble a nest. Pour the broth around to reach halfway up the wontons. Garnish with finely cut spring onions and sesame oil.