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1
Heat a large non-stick skillet over medium-high heat until hot.
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2
Add ground pork and brown until no longer pink.
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3
Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
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4
Continue cooking 3 to 5 minutes.
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5
Add the cooked chopped shrimp.
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6
Remove from heat, mix thoroughly and allow to cool slightly.
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7
That is your filling for the wontons.
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8
Place a small amount of water into a small bowl to use for sealing the wontons.
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9
Place a tablespoon or more of the filling into the center of each wrapper.
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10
Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
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11
It will look like a triangle.
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12
Hold filled wonton by the tip with the longest side down.
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13
Gently wrap corners around filled part, moisten with water and gently pinch to seal.
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14
The finished wonton resembles a nurse's hat.
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15
Set wontons aside on an oiled plate& continue with remaining wontons.
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16
The reason for oiling the plate is to prevent wontons from sticking.
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17
Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
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18
Add sliced mushrooms, sliced water chestnuts and snow peas.
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19
Add wontons individually and cook until they float, about 1 or 2 minutes.
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20
Ladle soup into individual large soup bowls with as many wontons per person as desired.
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21
Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
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22
Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.
