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WonTon Soup

2 litres (8 cups) good chicken stock
3 shallots
1/2 tsp sesame oil
1 chicken stock cube

Finely chop shallots, add to saucepan with stock, oil and crumbled
cube. Bring to boil, reduce heat, simmer 3 mins. Make won tons
and add to soup

25 wonton wrappers (or 1/4 packet)
1 egg

500g (1 lb) crumbled firm tofu
1/4 small cabbage
1 tbls soy sauce
1/2 tsp sesame oil
1 tsp grated green ginger

Combine finely shredded cabbage with tofu, soy sauce, oil and
ginger, 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 the left corner. With a twisting
action, bring the 2 moistened surfaces together. Pinch to seal.
Drop the wontons into vigorously boiling salted water, cook until
they float to the top, about 15 mins; drain. Place 3 wontons in
the bottom of each soup bowl, pour hot soup over. Serves 6 to 8.

Wonton Wrappers

2 cups plain flour
1 egg
3/4 cup water

Sift flour and salt into bowl. Add beaten egg and enough of the
water to mix to a stiff dough. If dough is soft, add a little
extra sifted flour for easier handling. Roll dough out on a
well-floured board until paper-thin. With a sharp knife, trim
edges to form 35cm x 38cm square (15in x 15in). Trim edges. Using
a ruler, cut into 8cm (3in) squares. Place squares on a tray,
cover with a damp cloth until ready to use. Note: if stacking
wonton wrappers for later use, dust each wrapper lightly with flour
before stacking.


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