Asian: Wonton Soup 05 by Recipe Cottage

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	Wonton Soup 05

		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 water salt 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 salt 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.