Wonton Soup

Method

1. Prepare the wonton ingredients: Soak the mushrooms in boiling water for 1/2 hour. Remove from the water, discarding the water and patting the mushrooms dry with paper towel. Dice finely and set aside. Microwave the chopped cabbage in 30 second bursts until the cabbage has wilted and lost some bulk.
2. Make the filling: Squeeze the wilted cabbage to get rid of excess moisture; discard the liquid, and place the cabbage in a bowl. Add the finely diced mushroom, pork mince, sesame oil, oyster sauce, salt and Sichuan pepper. Stir well to combine to an even consistency.
3. Make the wontons: separate out approx. 20 wonton wrappers. Place a tablespoon of filling in the centre of the square. Dip your finger in a small dish of water and trace a little water along the inside edges of the wonton pastry square. Fold the square over on the diagonal to create a triangle, encasing the filling. Press the wonton wrapper together along the edges, being sure to get any air out of the enclosed space and sealing it firmly. Dip your finger in the water again and dab a little on the two corners farthest from each other; fold these corners in and press them together to create a little envelope. Repeat with the remaining wonton wrappers and filling until all the pork mixture is used up.
4. Prepare the soup: Bring a medium saucepan of water to the boil. Cook the noodles in the water according to packet directions. In the last few minutes of cooking, add the wontons. When the wontons float to the top they are ready. Remove from heat and drain. Cut the Chinese broccoli into 10cm lengths. Thinly slice the spring onion and cut the tofu into small cubes, approx1.5 x 1.5 cm. Heat the stock on the stove until boiling.
5. Assemble the soup: Divide the Chinese broccoli, noodles, wontons, and tofu evenly between four soup bowls. Pour the boiling stock over the top. Top with the sliced spring onion. Garnish with black sesame seeds.