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.