WONTON SOUP

Got this recipe from back of label on College Inn Chicken Broth.

FOR THE FILLING:
3/4 lb ground pork
2 Tbsp minced celery
2 Tbsp minced green onions
1 egg
2 Tbsp soy sauce
1 1/2 tsp white wine
1/2 tsp sesame seed oil
1/8 tsp salt
dash white pepper
FOR THE SOUP:
1 can (48 oz) of chicken broth
1 1/2 to 2 Tbsp soy sauce
1 chopped scallion

TO MAKE THE WONTONS:
In a medium bowl mix filling ingredients thoroughly.

Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.

Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.

TO COOK THE WONTONS:
In medium sauce pan bring 2 quarts of water to a boil (1st boil).

Add wontons, stir. Cover and return to boil (2nd boil).

Add 1 cup cold water and return to boil again (3rd boil).

FOR THE SOUP:
In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.

Garnish with green onions. Serve.