Ingredients

• 30 square wonton skins
• 1 egg white, lightly beaten
• 2 tbsp finely chopped scallion, to serve
• 1 tbsp chopped cilantro leaves, to garnish

Filling

• 175 g or ground pork, not too lean
• 225 g raw shrimp, shelled, deveined, and chopped
• 1/2 tsp finely chopped fresh gingerroot
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 2 tsp finely chopped scallion
• pinch of sugar
• pinch of white pepper
• dash of sesame oil

Soup

• 2 litres of chicken stock
• 2 tsp salt
• 1/2 tsp white pepper

Directions

1. Mix together the filling ingredients and stir well until the texture is thick and pasty. Set aside for for at least 20 minutes.
2. To make the wontons, place of teaspoon of the filling in the centre of a skin.  Brush the edges with a little egg white.  Bring the opposite points toward each other and press the edges together, creating a flower-like and shape.  Repeat with the remaining skins and filling.
3. To make the soup, bring the stock to a boil and add the salt and pepper.  Boil the wontons in the stock for about 5 minutes, or until skins begin to wrinkle around the filling.
4. To serve, put the scallion in individual bowl, the spoon in the wontons and soup and top with the cilantro.

Source: Chinese Cooking: A Collection of Easy & Elegant Recipes