FILLING:

1 lb. ground pork
1/4 c. diced shrimp
1 sm. can water chestnuts, drained, finely chopped
1/4 tsp. pepper, ground
1 egg, beaten
2 tbsp. spring onion (chopped)
24 wonton wrappers (can be bought at any Asian food stores)

Mix thoroughly the ingredients for the filling. Wrap a teaspoon of the filling in Wonton wrapper. Set aside.

BROTH:

1/2 chicken
1 tbsp. cooking oil
3 cloves garlic
1 sm. onion sliced lengthwise
1/4 tsp. pepper (ground)
8 c. water
1/2 c. chopped spring onion

Make the broth by boiling the chicken in water until tender (approximately 30-45 minutes). Cool and then flake chicken and set aside. In a saucepan, saute the garlic and onions in hot cooking oil. Add the flaked chicken; simmer for at least 5 minutes.

Pour the mixture into the broth and bring to a boil. Drop the Wontons into the broth; cover and let boil for 15 minutes. Season to taste. Serve hot garnished with chopped spring onions. Serves 6.