Instructions: Combine the filling ingredients in a large bowl and mix them well.

Using a small spoon put a small amount of filling in the centre of each wuntun skin.

Bring up the sides of the skin around the filling and pinch them togeher at the top so that the wuntun is well sealed.

It should look like a small filled bag.

Bring a large pot of water to the boil and place the wuntun in the water for 1 minute until they float to the top.

This poaching rids the wuntun of any excess flour and starch and will ensure that the soup itself is clear and has a clean texture.

Remove the wuntun with a slotted spoon and put them on a plate.

Now bring the chicken stock to the boil in a large pot.

Add the cooked wuntun and the garnish ingredients.

Turn the heat low and simmer for 2 minutes.

Although this soup can be re heated it is best eaten straightaway.

This is one of the most popular soups in southern China and it is equally popular in Chinese restaurants in the West. Ideally wuntun soup should be stuffed savoury dumplings poached in clear water and then served in a rich broth. Unfortunately in many restaurants the soup often arrives with wuntun skins but very little filling.

This recipe will enable you to make a simple but authentic wuntun soup perfect for any family meal. Wuntun skins can be obtained from Chinese grocers. They are yellowish in colour square and are packaged in small stacks. They can be bought fresh or frozen and can be found on the shops cool shelf or in the freezer. (Be sure to thaw them thoroughly if they are frozen). Wuntun can be filled and then frozen successfully and thawed when required.

Serves 4

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