1 beaten egg
1/4 c. finely chopped onion
1/4 c. finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained
40 wonton skins
8 c. water

For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.

Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.

SOUP:

6 c. chicken broth
1 c. coarsely shredded Chinese cabbage
1 c. thinly sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, bias-sliced, 1 1/2 inch

In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.

Serves 6-8.