Wonton Soup I

Ingredients

 * 20 wonton 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 (soy sauce)
 * 1 dsp vetsin (msg)
 * salt to taste

Filling

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