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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Irena Williams
Servings: 6 to 8
For the Soup:
8 cups good chicken stock
3 shallots
½ teaspoon sesame oil
1 chicken stock cube
Finely chop shallots, add to saucepan with stock, oil and crumbled cube.
Bring to boil, reduce heat, simmer 3 minutes. Make won tons and add to soup
For the Wontons:
25 wonton wrappers (or ¼ packet)
1 egg
water
salt
For the Wonton Filling:
1 pound pork mince
¼ small cabbage
1 tablespoon soy sauce
½ teaspoon sesame oil
1 teaspoon grated green ginger
Combine finely shredded cabbage with pork mince, soy sauce, oil and ginger, 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 the left corner. With a twisting action, bring the 2 moistened surfaces together. Pinch to seal. Drop the wontons into vigorously boiling salted water, cook until they float to the top, about 15 minutes, then drain. Place 3 wontons in the bottom of each soup bowl, pour hot soup over.