Wonton Soup I

Ingredients
FILLING:
 * 20 wanton skins
 * Roast pork and/or chicken cut in strips
 * 1 bundle pakchoy (bok choy)
 * Eschallot, celery
 * ¼ lb carrot or a piece of pumpkin
 * 1 tsp black pepper
 * 2 pints water or chicken stock
 * ½ tsp shee-yow (soya sauce)
 * 1 dsp vetsin (MSG)
 * Salt to taste
 * Beef, chicken, prawns or pork -- minced
 * Salt and pepper to taste
 * 1 egg (to bind)
 * Pinch of vetsin and sugar to taste

Directions

 * 1) Put the stock on to boil and then reduce the heat to allow the stock to simmer. Remove excess fat.
 * 2) Chop the meat finely for the filling. Add salt, pepper, sugar, vetsin and egg yolk to bind. Put a teaspoonful on each wanton skin, fold, seal edges securely with the tines of a fork, and then paint with egg white.
 * 3) Drop the folded wantons into the stock and cook for 8 minutes. Add the vegetables, seasoning and chicken or pork cut in strips. Cook for a further 2 minutes.
 * 4) Put the cooked wantons into a tureen. Pour the soup over.