Ingredients

1 pound wonton wrappers

Stock

Filling

1/2 pound raw prawns, minced

1/2 pound pork, minced

2 stalks green onions, chopped finely

4 water chestnuts, peeled and chopped finely

4 Chinese mushrooms, presoaked and chopped finely

2 tablespoons soy sauce

1/2 teaspoon salt

1/4 teaspoon sesame oil (optional).

Garnish (Optional)

1/2 cup Chinese greens, chopped (pak choy or napa cabbage)

1/2 cup sliced chicken or 1/2 cup sliced ham.

Directions

Filling: Combine prawns, pork, green onions, water chestnuts, mushrooms, soy sauce, salt, and sesame oil. Mix well and set aside.

Place about 1/2 teaspoon of filling in center of wonton wrapper. Moisten all 4 edges of wonton wrapper with water and pull the top right corner down to the bottom left corner, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press together.

Drop wonton into boiling water and cook 4 minutes, or until pork is done. Remove wonton and blanch in cold water to prevent sticking.

Add wonton to hot soup stock of choice. Garnish, if desired, with Chinese greens, chicken, ham, sliced barbeque pork, hard-boiled eggs, or chopped green onions.