1 beaten egg
1/4 c. finely chopped onion
1/4 c. chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained & chopped
40 wonton skins or 10 egg roll skins, cut into quarters
8 c. water
6 c. broth (chicken)
1 c. shredded cabbage
1 c. freshly, sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed & halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, sliced into 1/2" lengths

For Filling: In bowl combine eggs, onion, water chestnuts, soy sauce, ginger root, sugar, salt and pepper. Add ground pork and chopped shrimp; mix well.

Position wonton skin with 1 point toward you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of wonton skin over filling, tuck under filling. Roll up skin and filling leaving about 1/2 inch at the top skin.

Moisten the right hand corner of skin with water. Grab the 2 lower corners of triangle, bring these corners toward you below the filling. Over the right hand corner press to seal. Use 20 for soup. Freeze the rest.

In large saucepan, bring 8 cups water to boil. Drop the wontons, one at a time into boiling water. Simmer uncovered about 3 minutes. Remove from heat and rinse with cold water.

In same large saucepan, bring chicken broth to boil. Add cabbage, mushroom, pea pods, bamboo shoots and the precooked wontons, simmer uncovered 4-5 minutes. Stir in green onions.