| soup |
| 2 l chicken stock |
|
Bring to boil, reduce heat, simmer 3 minutes. Pour over three wontons in each bowl. |
| 3 shallots |
finely chop |
| 1/2 teaspoon sesame oil |
|
| 1 chicken stock cube |
|
| wontons |
| 500g pork mince |
|
mix well |
|
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. |
| 1/4 small cabbage |
finely shred |
| 1 tablespoon soy sauce |
|
| 1/2 teaspoon sesame oil |
|
| 1 teaspoon green ginger |
grate |
| 25 wonton wrappers |
|
| 1 egg |
beat |
| salt |
vigorously boil |
|
Drop the wontons into water, cook until they float to the top, about 15 minutes; drain. |
| water |
|