Ingredients Edit

Filling Edit

Directions Edit

  1. Put the stock on to boil and then reduce the heat to allow the stock to simmer.
  2. Remove excess fat.
  3. Chop the meat finely for the filling.
  4. Add salt, pepper, sugar, vetsin and egg yolk to bind.
  5. Put a teaspoonful on each wanton skin, fold, seal edges securely with the tines of a fork, and then paint with egg white.
  6. Drop the folded wantons into the stock and cook for 8 minutes.
  7. Add the vegetables, seasoning and chicken or pork cut in strips.
  8. Cook for a further 2 minutes.
  9. Put the cooked wantons into a tureen.
  10. Pour the soup over.

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