1½ qts | 900 l of good chicken or pork stock
3 spring onions chopped fine
1 egg
3tsp soy sauce
1 tsp chi ma yao (sesame oil)
¼ lb | 110g minced pork
2 dozen vantan pei (wonton skins)*
salt and pepper to taste

* Can be purchased from Asian stores.

Mix half the spring onions and half the chi ma yao with the minced pork, season with salt and pepper. Lightly beat the egg and mix all together well. Put a little of the soy sauce, spring onion and seasoning in the stock.

Pack a little of the meat mixture in each vantan pei till all is used up.

Drop into the boiling stock, boil for 2 mins or till the meat is cooked. Add the other half of the chi ma yao and serve immediately.

Overcooking makes it sloppy.