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Short Soup -- Serves 6 to 8

What You'll Need - Soup:
- 8 cups (2 L) chicken stock
- 3 shallots
- 1/2 teaspoon sesame oil
- 1 chicken stock cube

Wonton and Filling:
- 500g (1lb) pork mince
- 1/4 small cabbage
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon grated ginger
- 25 wonton wrappers
- 1 egg
- water
- salt

1. Place teaspoon of prepared filling slightly below centre of the wonton wrapper. Brush around edges of wrapper with lightly beaten egg.

2. Fold wrapper diagonally in half to form a triangle. Press edges to seal, press out any air pockets around the filling.

3. 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 two moistened surfaces together. Pinch to seal.

4. Drop the wontons into vigorously boiling salted water, cook until they float to the top, about 15 minutes; drain. Place three wontons in the bottom of each soup bowl, pour hot soup over.

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