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soup |
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2 l chicken stock |
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Bring to boil, reduce heat, simmer 3 minutes. Pour over three wontons in each bowl. |
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3 shallots |
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finely chop |
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1/2 teaspoon sesame oil |
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1 chicken stock cube |
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wontons |
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500g pork mince |
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mix well |
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Place a teaspoon of prepared filling slightly below centre of the wonton wrapper. Brush around edges of wrapper with lightly beaten egg. Fold wrapper diagonally in half to form a triangle. Press edges to seal, press out any air pockets around the filling. Brush a dab of egg on the front right corner of each triangle and on the back of each left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal. |
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1/4 small cabbage |
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finely shred |
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1 tablespoon soy sauce |
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1/2 teaspoon sesame oil |
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1 teaspoon green ginger |
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grate |
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25 wonton wrappers |
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1 egg |
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beat |
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salt |
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vigorously boil |
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Drop the wontons into water, cook until they float to the top, about 15 minutes; drain. |
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water |
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