This recipe is one that my MIL uses that she found in an old Women Day magazine from the 70's I believe.
Chinese Short Soup (Wonton Soup)
You will
need:
2 Litres (8
cups) Chicken Stock
3 Shallots
½ teaspoon
Sesame Oil
1 Chicken
Stock Cube
WONTONS;
25 wonton
wrappers
1 egg
Water
Salt
WONTON
FILLING;
500g Pork
Mince
¼ small
Cabbage
1 Tablespoon
Soy Sauce
½ teaspoon
Sesame Oil
1 teaspoon
grated green ginger (Only good Asian stores use this so I just use normal
ginger, but it must be fresh)
SOUP;
Finely chop shallots, add to a saucepan with chicken stock, sesame oil and crumbled stock cube. Bring to the boil, reduce heat, and simmer three minutes.
Finely chop shallots, add to a saucepan with chicken stock, sesame oil and crumbled stock cube. Bring to the boil, reduce heat, and simmer three minutes.
WONTON FILLING;
Combine finely shredded cabbage and pork mince, soy sauce,
sesame oil and grated ginger, mix well.
1.
Place a teaspoon of prepared filling slightly
below centre of the wanton wrapper. Brush around edges of wrapper with a
lightly beaten egg.
2.
Fold wonton diagonally in half to form a
triangle. Press edges to seal, pressing out any air pockets around the filling.
3.
Brush a dab of egg on the front right corner of
each triangle and the back of the left corner, with a twisting action bring the
two moistened surfaces together. Pinch to seal
4.
Drop the wontons into vigorously boiling salted water,
cook until they float to the top, about 15 minutes, drain. Place three wantons
into the bottom of each soup bowl, pour hot soup over.
Serves 6-8
