Wonton Soup

In a china, wonton soup is served as a snack or dim sum rather than as a soup course during a large meal.
INGREDIENTS
Serves 4
6 ounces pork, not to lean, roughly chopped
8 medium shrimp, shelled and ground 
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions, to garnish
In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 1 tablespoon of the soy sauce, the scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.
Place 1 teaspoon of the filling in the center of each wonton wrapper.
Wet the edges of each wonton with a little of water and press them together with your fingers to seal, then fold each wonton over.
To cook, bring the stock to a rolling boilin a wok, add the wontons and cook for 4-5 minutes. Add the remaining soy sauce and scallions, transfer to individual soup bowls and serve.
Source: ( The Around the World Cookbook)