1/2 pound lean ground pork
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 scallion, minced
24 wonton wrappers
1 egg, beaten
water

1 teaspoon cornstarch
3 cups chicken stock
1 cup vegetable broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 carrot, peeled and thinly sliced in coin
3 scallions, chopped
white pepper

1. Combine the ground pork with soy sauce, oyster sauce, sesame oil, sugar and scallion and refrigerate for an hour.
2. Moisten the edges of a wonton wrapper with egg wash and place about a teaspoon of pork filling into the center. Fold the wontons as directed by the wonton package; over lengthwise, fold over again, keeping your thumbs in place, then join the corners to make a wonton shape. Repeat with remaining wonton wrappers and filling.
3. Meanwhile, prepare the soup while making wontons. Combine cornstarch with cool chicken stock and vegetable broth. Put in a large soup pot over medium-high heat and bring to a boil, stirring occasionally. Stir in the soy sauce and oyster sauce then add the carrots and scallion. Reduce heat to a simmer and cook until carrots are tender.
4. Add wontons to the simmering broth and cook until pork is fully cooked, about 10 minutes. Serve with a bit of freshly grated white pepper.

Makes 4 servings

For anything involving pastry or some sort of wrapping or whatever, I usually have Shannon do it because I don't have the patience for it. After a few attempts she quickly becomes a professional whatever she happens to be making. In this case, it was wontons, which she affectionately notes look like bums under a skirt. We didn't feel like having the whole place smell like deep fryer again, so we did not make any deep-fried wontons unfortunately. Instead, we made a big pot of Wonton Soup. The instructions for making the wontons are a little sketchy on paper, but pretty much any package comes with visual directions which are easy enough to follow.

Shannon confessed that she'd never actually had wonton soup. It was much to my delight that this tasted pretty much like any wonton soup I've tasted. Originally the broth was too salty, but that was easily remedied by adding some water and then we were off. She really enjoyed it. I like how the boiled wontons taste like ribbons of pasta and meatballs rather than anything like what I associate a wonton to taste like. If it weren't for the Chinese flavors it could easily be an Italian soup. I definitely feel like I got the easy end of this one, only having to make a simple broth and mix together some ground pork.