Ingredients:

• 1/2 cup alugbati leaves (blanched and chopped)
• 1/2 cup spinach leaves (blanched and chopped)
• 1/2 cup kangkong leaves (blanched and chopped)
• 1/3 cup chopped spring onion
• 1 egg (beaten)
• 2 cloves garlic (grated)
• 1 cup lean pork giniling
• 1 tbsp flour
• HG Seaweed Salt
• Pepper
• Wanton wrapper
• Fried garlic as topping (optional)

Soup:

• 3-4 cups chicken stock
• 1 white onion (minced)
• 1/2 cup carrots (diced)
• 1/2 cup celery (diced)
• 1 bay leaf
• 1 tbsp Vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• Make the stock/soup: sauté onion celery and carrots in vegetable oil over medium heat.
• Add bay leaf. Season with a little seaweed salt and pepper. Let it simmer.
• Make the wonton, combine all the wonton mixture in a bowl, season then stuff in the wrapper. Slowly drop it in the simmering stock and let it cook for 7-10 minutes.
• Serve with chopped spring onion on top and some fried garlic (optional).