Cumin-flavoured Beef Wonton Soup

The wonton, also spelled wantan, wanton, or wuntun, is made with a thin wheat wrapper filled with minced meat.

#Soup:	#Filling:
50 pcs Wonton wrappers 2 bowl Stock 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot jullien	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
Bring some water to boil. Drop 20 wontons one at a time. Simmer, uncovered about 3 minutes until the wonton float. Wrap and freeze remaining.
At the same time, bring the broth, salt and carrot jullien to boiling in a saucepan. Divide wonton in 2 bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

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