2 litres(8 cups) chicken stock3spring onions, green part coarsely chopped, white part finely chopped (reserve for wontons)1 tbspsoy sauce1 tspsesame oil1½ cupsshredded Chinese cabbage1 tbspjulienned gingerPork wontons500 gmminced pork2 tspfinely grated ginger1garlic clove, finely chopped¼ cupcoarsely chopped coriander, plus extra to serve24wonton wrappers1eggwhite, lightly beaten
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.
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.
Transfer pork wontons to bowls, ladle hot chicken broth over, scatter with extra coriander and serve hot.