Wonton Soup - cooking recipe

Ingredients

1 None Chinese barbecued/roast duck, skin removed, flesh finely chopped (keep carcass for stock)
1 None 2-inch piece ginger, grated
2 None green onions, chopped
1 tbsp soy sauce
4 None dried shiitake mushrooms, soaked, drained, finely chopped
1 tsp sesame oil, plus more to serve
24 None wonton wrappers
None None For the Soup
1 None duck carcass (from wontons)
4 cups water
4 cups chicken stock
2 None garlic cloves, sliced
1 None 4-inch piece ginger, finely sliced
3 None cilantro roots, scraped clean, bruised (or substitute 6 whole stems, leaves removed)
5 None green onions, roughly chopped, plus more to garnish
3 1/2 oz shredded Chinese cabbage (about 1 1/2 cups)
None None Cilantro leaves, to serve
None None For the Wontons

Preparation

To make the wontons: In a small bowl, combine all ingredients, mixing well. Brush edge of each wrapper with water. Place 1 level tbsp of filling in the middle of each wrapper. Bring the corners to the middle and press sides together to enclose mixture and seal. Place on an baking sheet lined with parchment and freeze until ready to use.
To make the soup: In a stockpot, combine duck carcass, water, stock, garlic, ginger and cilantro roots. Bring to boil. Reduce heat to medium, simmer for 5 mins. Reduce heat to low and cook gently, uncovered, for 40 mins. Stir in green onions. Simmer a further 20 mins
Strain stock and return to clean pot. Bring to a boil on high and cook frozen wontons in 3 batches for 2-3 mins, until they float.
Divide wontons between serving bowls and ladle soup over. Serve topped with cabbage, cilantro leaves and a drizzle of sesame oil.