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Wonton Soup

6 ounces pork, minced

8 medium shrimp, shelled and minced

1 teaspoon brown sugar

1 tablespoon Chinese wine or dry sherry

2 tablespoons soy sauce

1 teaspoon finely minced green onion

1 teaspoon finely minced fresh ginger

24 wonton wrappers

3 cups chicken stock or broth

Finely chopped green onions for garnish

1. To make filling, mix the minced pork and shrimp with the sugar, rice wine or sherry, 1 tablespoon of the soy sauce, 1 teaspoon green onions and the ginger in a mixing bowl. Blend well and set aside for 25 to 30 minutes for the flavors to blend.
2. Place 1 teaspoon of the filling in the center of each wonton wrapper. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.
3. To cook, bring the stock to a rolling boil in a wok or large pot, add the wontons and cook for 4 to 5 minutes. Add the remaining soy sauce and green onions, transfer to individual soup bowls and serve.

Makes 4 servings.

Note: To make preparation easier, use a food processor to mince the ingredients for the wonton filling.