20-24 wonton wrappers
2 tablespoons chopped Chinese parsley
90g finely minced chicken
3 spring onions, finely chopped
2.5cm piece fresh ginger, peeled and grated
1 egg, lightly beaten
1.5 litres chicken stock
15ml dark soy sauce
dash sesame oil
salt and pepper
spring onion for garnish
- Place all the wonton wrappers on a large, flat surface. Mix together the chicken, chopped parsley, spring onions and ginger. Brush the edges of the wrappers lightly with beaten egg.
- Place a small mound of mixture on one half of the wrappers and fold the other half over the top too form a triangle.
- Press with the fingers to seal the edges well.
- Bring the stock to the boil in a large saucepan. Add the filled wontons and simmer 5-10 minutes or until they float to the surface. Add remaining ingredients to the soup and garnish.