Start by grating ginger into pork mince, then add some finely chopped spring onion and a splash of shaoxing wine or dry sherry.
Next, the light soy sauce and a drop of sesame oil. Season with ground white pepper and a tiny bit of salt, then mix together with your hands.
Add some cornflour to lighten the filling and bind everything together. Mix well.
Ching's cheat ingredient is ready-made wonton skins. Add about 1-2 tablespoons of filling into the middle of each wrapper, dab the edges with water, then fold it all together, twisting at the top.
Cook in chicken stock until they float to the top.