Shrimp and Chicken Wonton Soup

Prepare chicken-filled wontons . Filling recipe follows. In a sauce pot, boil around 4 cups of water. Gently drop wonton and allow to cook until wontons are cooked through, around 4 to 5 minutes. Remove and drain wontons. Set aside. Heat oil in pot. Saute onions and garlic until translucent. Add in chicken and saute until lightly browned. Pour in broth. Bring to a gentle boil and continue until chicken is cooked. Add shrimp. Simmer until shrimp turns pink, around 1 to 2 minutes. Add celery and carrots. Allow to simmer for another 2 to 3 minutes or until vegetables are tender, yet crisp. Add bamboo shoots and cabbage. Add wontons. Continue to cook for around 1 to 2 minutes. Season with salt and pepper to taste. Garnish with green onions. Serve hot. Chicken Filling 1 cup chicken, ground 1 egg 1 tbsp water chestnuts, finely chopped 1 tbsp carrots, finely chopped 1 tbsp green onions, finely chopped salt and pepper Mix all ingredients well. Use as fillings for wonton or eggroll wrappers. Tips: 1) Sliced shitake mushrooms can be added to the filling.

Ground pork can be substituted in place of ground chicken.

Unused portions of filling can be stored in a ziploc bag in the freezer for weeks. Thaw out when needed.