Short soup

Tags: Chinese, made
. Serves 6-8. 10 steps
2 l chicken stock Bring to boil, reduce heat, simmer 3 minutes. Pour over three wontons in each bowl.
3 shallots finely chop
1/2 teaspoon sesame oil
1 chicken stock cube
500g pork mince 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 each left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal.
1/4 small cabbage finely shred
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon green ginger grate
25 wonton wrappers
1 egg beat
salt vigorously boil   Drop the wontons into water, cook until they float to the top, about 15 minutes; drain.