Wintercress soup: gently saute 1 sliced red onion and 15g finely chopped ginger in 2 tbsp olive oil for 10 mins. Blanch 200g wintercress in boiling salted water for 1 min, drain and chop. Add 120g chickpeas, 600ml stock, chopped wintercress, 1 tsp sugar and 0.5 tsp salt. Bring to boil, cook a few minutes, blitz until smooth. Wintercress Momo: mix 140g flour and 25ml warm water to a dough, knead 10 mins, rest. Filling: fry grated ginger and garlic in oil, add pak choi and carrot (2 mins), add blanched and finely chopped wintercress, nettles and jelly ear mushroom with soy sauce. Make rounds from dough, fill and fold. Steam 9 mins.