From: http://cookbookjunkie.blogspot.com/2009/02/homemade-wontons.html Chicken Wonton Soup Complete Chicken Cooking Copyright 2000 Filling: 12 oz. ground chicken 1 tbsp soy sauce 1 tsp grated, fresh gingerroot 1 garlic clove, minced 2 tsp sherry 2 scallions, chopped 1 tsp sesame oil 1 egg white 1/2 tsp cornstarch 1/2tsp sugar About 35 wonton skins SOUP: 6 cups chicken stock 1 tbsp light soy sauce 1 scallion, shredded 1 small carrot, cut into very thin slices 1. Combine all the ingredients for the filling and mix well. 2. Place a small spoonful of the filling in the corner of each wonton skin. 3. Dampen the edges and gather up the wonton skin to form a pouch enclosing the filling. I made mine into bishop's hats. 4. Cook the filled wontons in boiling water for 1 minute or until they float to the top. I cooked them right in the broth. 5. Remove with a draining spoon. Don't remove if you're cooking them right in the broth. I did and then I moved to the next step and saw that they went right back in the pot! Bring the chicken stock to a boil. 6. Add the soy sauce, scallion, carrot and wontons to the soup. Simmer gently for 2 minutes then serve. For garnish if you want to - slice up extra wonton skins into thin strips and fry to crispy golden brown.