Wonton Soup

To make the filling, combine the Ground Pork (1 cup), Scallions (2 Tbsp), Fresh Ginger (1 tsp), Eggland's Best Classic Egg (1), Shrimp (1/2 cup), Ground Black Pepper (1/2 tsp), Sesame Oil (1/2 tsp), Oyster Sauce (1 Tbsp) and Salt (to taste).

Once you've combined all the the above ingredients together, stir your meat filling in one direction until the filling becomes sticky.

To assemble the wontons, place the Wonton Wrappers (8 oz) one at a time in the center of your left hand. Spoon about 1 teaspoon of meat stuffing onto the center of the wrapper. Moisten the edges of the wrappers with water.

Fold one corner of the wrapper over the opposite corner to make a triangle. Hold the wrapper with both hands, curl the corner on the right hand in first, then curl the corner on the left hand to seal with another corner. Press them firmly to make sure they stick.

In a serving bowl, mix Dried Shrimp (1 tsp), Sesame Oil (1 tsp), chopped Scallions (to taste), Dried Seaweed (1 piece) and Salt (to taste). Set aside.

Boil water in a wok. Slowly put the wontons in to cook for about 5 minutes. Add Lettuce (1 bunch) in the last 1 minute.

Scoop around 1/2 bowl of the bowling water into the serving bowl (or you can use stock). Then place wontons in too. Serve hot.