Wonton Soup

Serves 6

Ingredients:

1/2 cup(125ml) finely chopped cabbage
8 ounces (225g) ground pork
4 ounces (112g) shelled deveined shrimp, finely chopped
3 green onions with tops, finely chopped
1 egg, lightly beaten
11/2 tbsps (22ml) cornstarch
2 tbsp (10ml) soy sauce
2 tbsps sesame oil, divided
1 tbsp (5ml) oyster sauce
48 wanton wrappers (about 1 pound or 450g)
1 egg white, lightly beaten
3/4 pound (337g) bok chok or napa cabbage
6 cup (1.5l) chicken broth
3 green onions with tops, thinly sliced

Method:

1. For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce,11/2 tsp sesame oil and oyster sauce; mix well.
2. For wontans, work with about 12 wrappers at a time, keeping remaining wrappers covered with plastic wrap. Place 1 wonton wrapper on work surface with 1 point facing you. Place 1 tsp filling in bottom corner; fold bottom corner over filling.
3. Moisten side corners of wonton wrapper with egg white. Bring side corner together, overlapping slightly; pinch together firmly to seal. Cover finished remaining wontons.
4. Add wontons to large pot of boiling water, cook till filling is no longer pink, about 4 mins drain. Place in bowl of cold water to prevent wontons from sticking together,
5. Cut bok choy stems into 1 inch slices, cut leaves in half crosswise. Set aside.
6. Bring chicken broth to boil in large saucepan. Add bok choy and remaining 1/2 tsp sesame oil; simmer 2 mins. Drain wotons, add to hot broth. Ladle into soup bowls, serve immediately.