Steamed pork dumplings in chicken broth

In a bowl, combine mince, onions, water chestnuts, ginger, garlic, soy, sherry and sesame oil. Mix until well combined.

Spoon heaped teaspoonfuls of mixture into each wrapper. Brush edges with water and bring together, pinching to seal. Arrange on baking-paper lined tray. Cover with a clean tea towel and chill until required.

Bring 1 litre stock and the water to boil in a wok on high. Line 2 bamboo steamer baskets with baking paper. Arrange wontons in single layers. Stack baskets, cover with lid and place over water. Reduce heat to medium and steam for 4-5 minutes.

Lift baskets from wok. Add cabbage, mushrooms and buk choy to stock. Swap baskets around so top basket is on bottom, cover with lid, return to wok. Steam 5-7 minutes, until wontons are cooked through.

Remove baskets. Add remaining stock to wok and bring to boil on high. Place wontons in serving bowls and ladle broth and vegetables over. Serve topped with onions.