1 med. pkg. wonton wrappers
1/2 lb. lean boneless pork
1/2 lb. shrimp, chopped
A few minced water chestnuts
1/2 lb. roast pork, cut into strips
1 egg white
2 scallions, minced
1 lg. can College Inn chicken broth
1 tsp. oil
2 tsp. cornstarch
1 tsp. soy sauce
Salt and pepper
1 tsp. sesame oil

FILLING: In a large bowl, combine the pork, shrimp, water chestnut, egg yolk, thin soy sauce, salt, pepper, oil and cornstarch, mix them thoroughly.

ASSEMBLE THE WONTON: Place 1 teaspoon or so of the filling just below the center of each wrapper, fold one side over the filling and tuck its edge under the filling. Then place a drop of egg white on edge of wonton wrap and fold right side over left side, this should be sealed.

Have a big pot of boiling water and put the finished wontons into boiling water, bring to a boil again, as it boils, stir gently for 3 to 4 minutes. Drain well.

Boil the chicken broth and mix with 1/2 can of water in a big pot. Put sesame oil, roast pork, scallions and drained wonton wraps. Simmer for 2 minutes and serve.