Method

• 1.
  Place the mince, prawns, wine, soy sauce, sugar, pepper and oil in a medium bowl. Using your hands, mix vigorously until combined and mixture becomes very sticky (this will ensure all air pockets are removed so the filling stays firmly together once cooked).
• 2.
  Working in batches of 10 at a time, place wonton wrapper on a clean work surface. Place 1 1/2 level teaspoon measures of mince mixture at centre of each wonton wrapper. Brush edges lightly with a little water. Fold over wonton to form a triangle, pressing out air bubbles as you go, sealing edges together tightly. With the longest side of the triangle facing you, fold up and pinch together two ends. Set wontons aside on a piece of baking paper. Repeat process with remaining wrappers and mince mixture to create 40 wontons.
• 3.
  Place the stock, ginger and garlic in a large saucepan over medium-high heat and bring to the boil, stirring occasionally. Reduce heat to medium-low and gently simmer, partially covered and stirring occasionally, for 10 minutes to allow flavours to infuse. Remove pan from heat, add the bok choy to broth mixture and stir well. Cover, then set aside for 5 minutes until greens wilt.
• 4.
  Meanwhile, bring a large saucepan of water to the boil over high heat. Add dried noodles. Cook, stirring occasionally and gently separating with a fork, for 4 minutes or until just tender. Using tongs, transfer noodles to deep serving bowls, reserving cooking water.
• 5.
  Bring water back to the boil, then add half the wontons and stir gently with a large slotted spoon. Cook, stirring gently and occasionally, for 4 minutes or until they float to surface and filling is cooked when a toothpick inserted at centre feels very firm and juices run clear. Use the large slotted spoon to transfer wontons directly to serving bowls with noodles. Repeat process with remaining wontons.
• 6.
  Use the tongs to transfer bok choy from the broth mixture to the serving bowls with wontons and noodles, then ladle over the broth mixture to serve.