Port dumplings in an Asian broth with vegetable
Mix pork mince, soy sauce and garlic together in a bowl then set aside. Beat one egg. Using a teaspoon put a small amount of mince into the centre of the wonton wrapper line the edge of the wrapper with beaten egg and fold over. Repeat until all mince has gone. Set aside in the fridge while you make your soup.
Put into a saucepan the chicken stock. When warm add the fish sauce, lime juice, lime leaves, ginger and sugar stir until sugar has disolved then add the wontons. Simmer for around 15 minutes or until the wontons are done then beat the other egg and add slowely to the soup. Serve with a handful of basil and corriander. For a change you could add glass noodles before serving. Add soy to taste.
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