Seashells' Wonton Soup

• 14 lb ground lean pork
• 2 ounces shrimp, minced
• 2 water chestnuts, very finely chopped
• 4 green onions, very finely chopped
• 1 tablespoon soy sauce
• 2 teaspoons sherry wine
• 16 wonton wrappers
• 1 egg, lightly beaten
• 6 cups chicken stock
• 6 green onions, white part only, thinly sliced

1. Combine pork, shrimp, water chestnuts, green onions, soy sauce and sherry, let stand 30 minutes.
2. Place 1/2 tsp of filling slightly off center of each wrapper.
3. Fold wrapper in half and press the edges together to seal them.
4. Again, fold the wrapper in half, pull corners down into a crescent shape, overlapping the corners.
5. Seal the overlap with a little beaten egg.
6. Drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick to the bottom of the pan.
7. Drain the wontons.
8. Bring chicken stock to a boil and add wontons and green onions until heated thru.
9. Serve right away.

ground lean pork, shrimp, water, green onions, soy sauce, sherry wine, wonton wrappers, egg, chicken stock, green onions

Taken from www.food.com/recipe/seashells-wonton-soup-213079 (may not work)