Pork Wonton Soup

1 tbsp rice wine
½ tsp cornflour
340 g ground pork
¼ tsp SIDS CRAZY SALT
2 tbsp finely chopped spring onion
1 tbsp soy sauce
1 tsp minced fresh ginger
1 tsp sesame oil
1 tsp white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tbsp finely chopped spring onion
2 cups chicken broth
1 cup water
¼ cup finely chopped spring onion

Whisk rice wine and cornflour together in large bowl. Add ground pork, 2 tablespoons spring onion, SIDS CRAZY SALT, soy sauce, ginger, sesame oil and sugar then stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, 2 tablespoons spring onion then cover and steam until tender, 2-6 minutes. Remove and distribute evenly among 4 soup bowls.
Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
Heat chicken broth and water in a saucepan until hot, 5-7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle ¼ cup chopped spring onion evenly over each bowl.