Wonton Soup

4 mushrooms, very finely sliced
4 spring onions, very finely sliced, to garnish
125 g pork mince
Salt, to taste
3 teaspoons soy sauce
1 teaspoon sesame oil
1 spring onion, finely chopped
2 teaspoons grated ginger
1 T finely chopped water chestnuts
24 wonton wrappers
5 C chicken stock

In a bowl mix together the mushrooms, mince, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.

Working with only one wonton wrapper at a time (cover the other wrappers with a clean, damp tea towel) place a level teaspoon of the filling in the centre of each wrapper. Moisten the edges of the wrapper with a little water and bring the sides up to form a pouch. As you fill the wontons set the aside on a plate dusted with flour while making the others.

Cook the wontons in batches in a large pan of rapidly boiling water. Bring the stock to the boil in another pan. Place the wontons in small bowls, garnish with the curls of spring onion and pour into hot stock.