2 tbsp minced celery
1 scallion, chopped fine
1 tsp cornstarch
2 tbsp water
1 tbsp soy sauce
1/4 tsp grated fresh ginger
1 tbsp sesame oil
1/2 lb ground pork
100 g napa cabbage (chopped fine)
40 wonton wrappers
1 ltr chicken broth
100 g napa cabbage leaf, tips with no stem
2 scallions, chopped (green part only)
Method
1.In a bowl mix the first 9 ingredients together and leave to stand for 1 hour
2. Bring the chicken broth to the boil then turn down to simmer
3. Layout 10 wonton skins and fill moisten the edges and fold to form a triangle seal well.
4. Bring round the 2 points and pinch together.
5. Add to simmering stock and cook .
6. Mean while finish making the rest of the wontons.
7. Cook all the wontons keep warm.
8. When they are all cooked place in serving dishes and pour over chicken broth .
9. Garnish with the napa cabbage and scallions.
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