Thoroughly mix pork, chopped onions, sesame oil, oyster sauce, and soy sauce.

Put meat mixture in skillet and cook thoroughly, breaking up the meat. When meat is cooked, spoon it into a non plastic bowl and set aside. 

Fill a large pasta pan with water, set to boil.

Lay out 5 wonton wraps and, with pastry or BBQ brush, coat each with egg.

Add rounded tablespoon of meat mixture to center of wonton, then fold in one corner of wonton over meat at a time, going from side to side and top to bottom, making a tight square 'package.'  Be careful not to tear the wonton wrap!

Repeat with remaining wontons, working with 5 at a time.

Add chicken broth and remaining tablespoon of sesame oil to a second large pasta pan, and set on medium heat.

While broth heats, drop wontons into boiling water and cook for 7 minutes, then remove pan from heat and let wontons 'settle' for a minute or 2. Handle carefully! Wontons are FRAGILE when cooked.

With slotted spoon, drain each wonton and add to hot (not boiling) broth. Turn off heat and let wontons rest in broth for 3-5 minutes.

To serve, spoon 4 to 5 wontons into bowl, add a ladle of broth, and garnish with remaining green onion.

Makes 4 to 5 Servings.

You can also use small square wonton wraps; (50 count) just use a teaspoon to fill them, and boil in water for 4 minutes. A serving size is 10 wontons - there are 5 servings per package. To seal small wontons, pinch corners together to seal, then twist slightly, making little 'purses.'

This soup makes a great side dish to sesame chicken, and fried rice.

Some people don't cook the meat mixture before filling wontons, but it's harder to fill the wontons, and cooking beforehand lets me know the meat is completely cooked through.