Pork and Cabbage Wontons

Bring a large pot of lightly salted water to the boil. Add the Chinese leaf cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Chinese leaf cabbage is cold, drain well, squeezing out any excess water and place in a large bowl. Stir in minced pork, 2 tablespoons of soy sauce, sherry, cornflour, 1 1/2 teaspoon of finely chopped ginger and spring onion.

Arrange half of the wonton wrappers on a large sheet of greaseproof paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the centre of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.

Bring large pot of water to the boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a plate.

Dipping Sauce: Mix 4 tablespoons soy sauce, seasoned rice vinegar and 2 tablespoons of grated fresh ginger in a bowl.