Wonton Dumplings or Soup

In a large bowl mix pork/turkey, water chestnuts, scallions, garlic, ginger, sesame oil, egg, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

To Boil:

Fill a pot with 1 quart of chicken broth and an additional cup of water. Add the wontons and boil until the wonton skins are tender (like pasta). If desired, add other seasoning, vegetables (that cabbage sliced up works well), etc for variations on the broth. We like it simple.