Vegetable Wonton Soup with Spicy Chili Garlic Oil

For the soup base, heat a little oil in a pot and sauté garlic and green chilies. Add the sliced carrots and other soup vegetables, stir-frying on high heat for 2 minutes. Pour in 1 liter of water and bring to a boil.

Once the soup is boiling, add the soy sauce. Mix 2 teaspoons of flour with a little water to create a slurry, then stir it into the soup. Simmer until the broth reaches your desired consistency, then adjust seasoning to taste.

Divide the rested dough into four portions. Roll each out into a very thin sheet—thin enough to see your fingers through. Cut the sheets into equal squares (approximately 3x3 inches).

Place a teaspoon of filling in the center of a wonton sheet. Moisten the edges with water, fold into a triangle, and press to seal. Bring the two opposite corners of the triangle together and overlap them, using a drop of water to stick them together.

Bring a large pot of water to a rolling boil. Carefully drop the wontons in, ensuring they don't overlap. Cook until they float to the surface, which indicates they are done. Remove with a slotted spoon.

To serve, place 5-6 cooked wontons in a deep bowl. Ladle the hot soup over them and drizzle with a generous teaspoon of the prepared chili garlic oil. Garnish with spring onion greens and fresh coriander.