Fresh Pork Wontons with Abalone Ribs Soup Base
Dried abalone soaked overnight
Half a catty of foreleg meat, minced, add ginger, onion, coriander, salt, egg, in one direction, stirring for five minutes, to give the filling strength.
230g filling for 78 medium ravioli.
In a large pot of boiling water, pour in the ravioli and bring to a boil twice over high heat, adding the cold water and boiling again.
The abalone and pork ribs soup is ready.
Scoop out the cooked ravioli
Add the soup, a little salt and pepper and start eating.