1/2 lb. ground pork
1/2 lb. shrimp, shelled and chopped
1 sm. can water chestnuts, drained and chopped
3 stalks scallions, chopped
2 eggs
20 wonton wrappers

Mix pork, shrimp, water chestnuts, scallions and eggs. Season with salt and pepper. Place 1 teaspoon of filling on the center of each wonton wrapper. Moisten edge, fold in a triangle and bring the 2 lateral corners together. Stuffed wonton can be frozen at this point. Freeze in a single layer on a baking sheet and then transfer to resealable plastic bags.

Bring to a boil 8 cups of chicken broth. Season with salt and pepper. Drop stuffed wonton wrappers and simmer for 20 minutes. Cleaned pea pods may be added at the end. Serve hot with chopped scallions.