Philippine Wonton Soup (Pancit Molo)

FILLING: 1 cup ground pork
2 egg yolks
1/2 cup finely minced water chestnuts
WRAPPER: (can also be bought ready-made)
3 egg yolks
15 cups water
2 tablespoons vegetable or corn oil
1/2 cup finely chopped scallions
1/2 cup shrimps, shelled and chopped
1/4 cup finely sliced scallions
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water
2 tablespoons finely minced garlic
1 cup shrimps, shelled and deveined
1/2 cup finely chopped onion
2 teaspoons finely minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
BROTH: one 3-pound chicken
1 cup finely chopped onion
patis or salt and freshly ground pepper

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FILLING: Combine all ingredients and blend well. Set aside.

WRAPPER: Sift flour and salt together. Add the yolks and knead with fingers. Gradually add water and continue kneading until dough is elastic and smooth. Roll out on a floured board until paper thin. Cut into triangles, with sides of each triangle measuring about 3 inches. Scoop 1 teaspoon filling onto each wrapper and fold two corners in. Fold and press third corner to seal like a pouch. (When using ready-made wrappers, fold two corners opposite each other and then the two others to seal like a pouch.)

BROTH: Boil chicken in water till tender. Remove meat from bones, cut into serving pieces and set aside chicken and broth.

Saute garlic and onion in oil. Garlic is done when light brown and onion when transparent. Add the chicken, broth, sauteed mixture and shrimps. Season with patis or salt and pepper to taste. Bring to a boil. Drop the wrapped stuffing into the broth and cook for 10 minutes. Garnish with scallions.