Wontons

Makes 70 wontons

Minced pork 200 g (7 oz)

Ginger 1 small knob, peeled
   and grated

Spring onion (scallion)
   ½, finely chopped

All-purpose soy sauce
   1 tsp

Sesame oil ½ tsp
Salt and pepper to taste

Chinese flowering cabbage
   (bok choy) 1 bunch,
   finely chopped

Wonton wrappers 70 sheets

•    Combine minced pork, ginger, spring onion, soy sauce and sesame
oil in a bowl and mix well. Season with salt and pepper and leave
to marinate in the refrigerator for at least 30 minutes.

•    Just before wrapping wontons, add in the Chinese
flowering cabbage.

•    To make the wontons, place ½ tsp minced pork filling into the
centre of a wrapper. Wet tge edges of the wrapper with some
water, then fold wrapper in half to make a triangle. Taking the
two small tips of the triangle, bring them together to form a sort
of crown. Repeat until all the ingredients are used up.

•    To cook, boil a large pot of water and add wontons. Stir gently
with the back of a wooden spoon. When water returns to the
boil, add 250 ml (8 fl oz / 1 cup) cold water and leave to simmer
until wontons float to the top of the pot. Drain and serve with
soy sauce on the side.

Tasty Wonton Soup

Serves 1

Water or ready-made chicken
   stock 500 ml (16 fl oz / 2 cups)

Wontons (see previous recipe) 6
Sesame oil to taste
Dark soy sauce 1 Tbsp

Spring onions (scallions)
   to taste, finely chopped

Salt a pinch
Ground white pepper to taste

Coriander leaves (cilantro)
   to garnish

Crisp-fried shallots (optional)
   to garnish

Red chillies to garnish, seeded
   and thinly sliced

Japanese seaweed (nori) to
   garnish, cut into thin strips

•    Bring water or chicken stock to the boil and heat wontons through.

•    Meanwhile, combine sesame oil, soy sauce and spring onions in a
bowl. Pour soup and wontons into bowl and season with salt and
pepper. Garnish with coriander, crisp-fried shallots, chillies and
Japanese seaweed.

Sandwiches and Tapas  49