* ½ lb ground pork * ½ cup shrimps, chopped * 1 8-ounce can water chestnuts, chopped * 1 tablespoon soy sauce * 1 egg * ½ cup green onions * 1 package wonton wrappers (30 pcs) * 1 cup chicken breast, sliced thin * ½ cup shrimps, shelled * 2 cloves garlic, minced * ½ medium-size onion, sliced thin * 1 cup bean sprouts (optional) * 4 cups chicken broth or 1 8-ounce can chicken broth * 1 tablespoon fish sauce (patis) * salt and pepper
Procedure: Filling:
In a mixing bowl, put the ground pork, chopped shrimps and water chestnuts. Add the soy sauce, the egg and 1/4 cup chopped green onions. Mix well.
Chicken Broth:
To make chicken broth, boil chicken necks and backs. (These can be bought by the pound at very reasonable prices). Add the onions, celery, salt and pepper. Boil until the meat separate from the bones.
Strain and let stand to cool. You can freeze in ice trays or ziplock bags for future use.
Fill each wonton wrapper with 1 teaspoon of the filling. Press the wrapper with the mix to form a ball. Hold together the edges of the wrapper and twist. The edges will appear like small petals. Set aside.
Sauté garlic and onions. Add the chicken broth and bring to a boil. Put in the chicken strips and the wonton balls and cook for about 10 to 15 minutes. Add the shelled shrimps, cook until they turn pink.
Season to taste. Serve with green onions and fresh bean sprouts.
