1 beaten egg 1/4 cup finely chopped onion 1/4 cup finely chopped water chestnuts 1 tablespoon soy sauce 2 teaspoons grated fresh ginger root 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 pound ground pork 1 can (4 1/2 oz.) shrimp, drained, deveined, and chopped 40 wonton skins 8 cups water *** 6 cups chicken broth 1 cup coarsely shredded Chinese cabbage 1 cup thinly sliced fresh mushrooms 1 (6 oz.) package frozen pea pods, thawed and halved lengthwise 1/2 cup thinly sliced bamboo shoots 4 green onions, bias-sliced into 1 1/2 inch lengths
For filling, in bowl combine egg, onion, water chestnuts, soy sauce, gingerroot, sugar, salt, and pepper. Add ground pork and chopped shrimp; mix well. Position wonton skin with one point toward you. Spoon 1 rounded teaspoon of filling just below center or skin. Fold bottom point of wonton skin over the filling; tuck point under filling. Roll up skin and filling, leaving about 1 inch at the top of skin. Moisten the right-hand corner of skin with water. Grasp the two lower corners of triangle; bring these corners toward you below the filling. Overlap the left-hand corner over the right-hand corner; press to seal. Use 20 for soup; wrap, label, and freeze remaining 20 filled wontons. In a large saucepan bring 8 cups water to boiling. Drop the wontons, one at a time, into boiling water. Simmer, uncovered, about 3 minutes. Remove from heat and rinse with cold water; drain well. In same large saucepan bring chicken broth to boiling. Add Chinese cabbage, mushrooms, pea pods, bamboo shoots, and the precooked wontons. Simmer, uncovered, 4 to 5 minutes. Stir in green onion. Ladle soup into individual serving bowls.