| What You'll Need - Soup: - 8 cups (2 L) chicken stock - 3 shallots - ½ teaspoon sesame oil - 1 chicken stock cube | Wonton and Filling: - 500g (1lb) pork mince - ¼ small cabbage - 1 tablespoon soy sauce - ½ teaspoon sesame oil - 1 teaspoon grated ginger - 25 wonton wrappers - 1 egg - water - salt |
1. Place teaspoon of prepared filling slightly below centre of the wonton wrapper. Brush around edges of wrapper with lightly beaten egg. |  |
 | 2. Fold wrapper diagonally in half to form a triangle. Press edges to seal, press out any air pockets around the filling. |
3. 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 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 wontons in the bottom of each soup bowl, pour hot soup over.
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