This traditional soup makes a light and delicious starter (also if you make extra wontons you can fry them to eat later!)
Makes enough for four entree sized portions
In a food processor blend the water chestnut, cabbage, carrot, soy sauce, sesame oil and white pepper until the mixture is a fine mince. Drain of any excess liquid and set aside the mixture in a bowl.
Fill a small bowl with water for wetting your fingers. Take a wonton wrapper and place a teaspoon of mixture in the centre. Trace the border of the wonton wrapper with a wet finger. Halve the wonton into a rectangle being careful to push out the air from the mixture. Take the two edges on the base of the wonton (the base being the mixture filled edge) and stick them firmly together with a little water.
Place on a damp tea towel (it will stick to a plate). Repeat with the remaining wontons.
Make the soup by simmering the stock, water, soy sauce and white pepper for 5 minutes. Season with extra soy sauce to taste. Turn the heat up until the soup is boiling, then gently drop the wontons in. Cook for 5 minutes.
Julienne the spring onion and add to the soup. Serve the soup with three wontons in each bowl and a drizzle of sesame oil on top.