| | Wonton Filling |
| 1/2 | lb | Ground pork |
| 1 | tb | Thin soy sauce |
| 2 | ts | Shao hsing wine |
| | Freshly grated black pepper; to taste |
| 1/2 | ts | Grated ginger |
| 1/4 | ts | Minced garlic |
| 1 | tb | Cornstarch; dissolved in |
| 3 | tb | Water |
| 1 | ts | Sesame oil |
| 1 | | Square wonton wrappers |
| | Egg wash |
| | BROTH |
| 1 | lb | Pork neck bones; chopped into large pieces |
| 2 | lb | Fowl; chopped into large pieces |
| 1 | | Smithfield ham bone |
| 1 | | Chinese dried fish; (if available) |
| 4 | | Pieces ducks feet |
| 6 | | Dried chicken wings |
| 1 1/2 | lb | Combined coarsely chopped celery, carrots, onions, scallions |
| | Few drops yellow food coloring |
| 1 | ts | Msg; (optional) |
| 2 | c | Bok choy leaves; cut in 1/2" julienne |
| 1/2 | c | Chinese roast pork; slivered |
