Recipe:

1. In a bowl, mix the egg, salt and about 50mls of water. In a bowl with the flour, pour in the egg/water mixture. Using chopsticks or fork, mix together, adding a more little water at a time. Bring together and knead for 5 minutes until smooth and workable. It will be a soft dough. Wrap in cling film and pop in the fridge for at least 30 minutes.
2. Crumble the tofu in a pan and add the finely chopped celery. Add a little sesame oil and sauté on a low heat to remove excess liquid. Remove from heat, add finely chopped spring onions, crushed garlic, ginger, a tsp of flour and soy sauce, sesame and sugar. Leave to cool.
3. Place all ingredients in a pot, fill up with water and pop on a rolling boil. Once the broth has darkened, drain and season generously with soy sauce.
4. Once the dough is rested, roll out the dough and cut into squares, ensuring the sheets are as thin as possible. Place the filling inside, brush with a little water, fold over and bring the edges together. Cook the wontons in boiling water for about 3 mins until they rise to the surface. Serve up immediately by placing your cooked wontons in the bottom of your bowl, pouring over the steaming broth and finishing with fresh spring onions and lots of chilli oil.