Recipe:

1. Add the water to the flour and salt. Gently mix with a pair of chopsticks or a fork until there's no more loose flour. Knead with your hand to combine it all, then cover with a clean tea towel and set aside.
2. Heat the olive oil and sesame oil in a large pan. Add the spring greens, tofu, ginger, garlic and chilli flakes and cook over medium-high heat until fragrant, about 5-7 minutes. Add the soy sauce and cook for another 3 minutes. Turn off the heat and set aside to cool.
3. Put the 500 ml vegetable stock in a saucepan. Bring to a boil, then add the spring greens.
4. Cut the dough into four and shape each one into a log. Cut each log into 5 pieces and roll them all into little balls. Roll out each piece into thin circles. If the dough's too sticky, sprinkle it with a little flour.
5. Add 1 tablespoon of filling to the middle of a dough circle, then fold half of it over the filling, using your fingers to seal the edges. Repeat with the remaining fillings and wrappers.
6. In a small bowl, mix the sweet chilli oil, sesame oil and balsamic vinegar.
7. Add the wontons to the hot soup and cook for about 2-3 minutes, until they float at the surface of the water.
8. Divide the wontons between bowls, then ladle the soup over. Drizzle with chilli oil and sprinkle with sesame seeds.