Peta'S Short Soup

• 200 g chicken or pork mince
• 1 cup roughly chopped cabbage
• 2 tspn fresh grated ginger
• 2 cloves garlic - grated or crushed - fresh is best
• 1 splash fish sauce
• 1/2 tspn sesame oil
• 1 tspn sugar
• 2 x spring onion - chopped
• 2 L clear chicken stock
• 1 x package of prepared won ton wrappers
• 1 x egg, lighty beaten

1. Place 2 cups of the chicken stock in a small saucepan, bring the rest to a simmer in a large pot (the 2 reserved cups are for serving).
2. Place ginger, garlic, cabbage and spring onion in a food processor and process until almost a paste. Mix processed ingredients with mince, sesame oil, fish sauce and sugar.
3. Place approx. 1 tspn of the mix into the centre of a wrapper, using a pastry brush paint egg wash around two of the four edges, then fold wrapper into 1/2 - makes a triangle. Repeat until you run out of wrappers. I make 6 at a time on my chopping board, then repeat.
4. Simmer prepared won tons in the large saucepan of chicken stock - transfer to bowls with some of the reserved clear stoch and garnish with some sliced spring onion and fresh chilli.
5. Note: The reserved serving broth can be further enhanced with clove, ginger slices, star anise and orange rind, if desired.

chicken, cabbage, ginger, garlic, fish sauce, sesame oil, sugar, spring onion, chicken, wrappers, egg

Taken from www.epicurious.com/recipes/member/views/petas-short-soup-51284801 (may not work)