Bring a pot of salted water to the boil. Add the baby bok choy and cook for 1-2 minutes, until wilted and bright green. Remove with tongs and refresh under cold water. Drain and squeeze out as much water as you can. Finely chop and then squeeze again until they are as dry as possible.

To the same water, add the chopped potato and cook for 10-12 minutes, until completely tender. Drain well and let them cool down for 5 minutes. Add them to a medium bowl and mash them roughly with the back of a fork. Add the baby bok choy, along with the spring onion, garlic, soy sauce, sesame oil and white pepper, and fold together to combine. Taste to make sure you are happy with the seasonings.

To make the soup, place a saucepan on medium heat. Add the sesame oil along with the ginger and garlic. Cook for 30-60 seconds until fragrant. Add the vegetable stock and salt and cook for 10 minutes on low heat to allow the flavours to meld. Remove from heat while you make the wontons.

Half fill a small bowl with tap water. Keep your wonton wrappers under a damp cloth while you work with them. They dry out quickly and if they do, they will break as you wrap them.

Place a wonton wrapper in the palm of your hand. Place one teaspoon of filling in the centre of the wrapper, moisten the edge of the wrapper with a dab of water and carefully fold one corner to the next to form a triangle, making sure you enclose the filling tightly, easing out any air pockets.

Bring the opposite corners together, dab one corner with water, overlap them and press to seal. Repeat with the remaining wrappers. At this point, you can freeze the wontons, or cook immediately.

Reheat the soup. Bring a pot of salted water to the boil. Add the wontons, about 8-10 at a time and cook for about 2 minutes, until they float to the top.

Transfer the wontons into serving bowls, and top immediately with the soup. Drizzle each bowl with a little sesame oil, a splash of soy sauce, some shallots, and if using, chilli oil. Serve immediately.