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Pork wonton soup


You'll need

2 litres (8 cups) chicken stock 3 spring onions, green part coarsely chopped, white part finely chopped (reserve for wontons) 1 tbsp soy sauce 1 tsp sesame oil 1½ cups shredded Chinese cabbage 1 tbsp julienned ginger   Pork wontons 500 gm minced pork 2 tsp finely grated ginger 1 garlic clove, finely chopped ¼ cup coarsely chopped coriander, plus extra to serve 24 wonton wrappers 1 eggwhite, lightly beaten

Method

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  • 01
  • Place chicken stock, green part of spring onion, soy sauce and sesame oil in a saucepan over high heat, bring to the boil, add cabbage and ginger, then remove from heat and keep warm.
  • 02
  • For pork wontons, combine pork, grated ginger, garlic, coriander and white part of spring onion in a bowl. Season to taste and stir well to combine. Working with one wonton wrapper at a time, place a heaped teaspoon of pork mixture in centre of wrapper, brush edges with eggwhite, then fold diagonally to form a triangle, press edges to seal, then fold and pinch bottom corners together to form wonton shape. Cook wontons in batches (as you continue preparing more), in a saucepan of boiling salted water until tender and cooked through (2-4 minutes). Drain well on a tea towel.
  • 03
  • Transfer pork wontons to bowls, ladle hot chicken broth over, scatter with extra coriander and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2013

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