1. Place teaspoon of prepared filling slightly below centre of the wonton wrapper.  Brush around edges of wrapper with lightly beaten egg.

2. Fold wrapper diagonally in half to form a triangle. Press edges to seal, press out any air pockets around the filling.

3. Brush a dab of egg on the front right corner of each triangle and on the back of the left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal.

4. Drop the wontons into vigorously boiling salted water, cook until they float to the top, about 15 minutes; drain. Place three wontons in the bottom of each soup bowl, pour hot soup over.