Name: Cumin and Paprika Sichuan Wonton Soup with Spinach
Total time: 17 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 100 g pork filling; 20 wonton wrappers; 100 g spinach, chopped; 1 tsp Sichuan peppercorns; 500 ml broth; 1 tbsp soy sauce; 1 tsp ginger, minced; 1 green onion, chopped; 1/2 tsp ground cumin; 1/2 tsp smoked paprika

Method

Mix cumin and paprika into the broth.
Bring broth to a boil. Add Sichuan peppercorns and cook 5 minutes.
Add spinach and cook 2 minutes until wilted.
Gently drop wontons into broth and cook 4-5 minutes until floating.
Stir in soy sauce and ginger, then simmer 2 minutes.
Serve immediately, garnished with green onions.
Check that the pork reaches 71°C (160°F) throughout before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.