To Make The Wontons: In a bowl combine all the filling ingredients. Open the wonton wrappers and keep them under a dampened cloth. Place a wrapper on a surface with a corner pointing toward you. Brush the egg wash along the four edges of the wrapper. Place a second wrapper on top and press the edges together to seal. Put 2 teaspoons of filling on the center of the wrapper. Pick up the corner closest to you and fold the wrapper over the filling, making a triangle with the long side at the bottom, closest to you. Press down on the edges to seal in the filling while at the same time pushing out any air. Put egg wash on the top of the left tip and the bottom of the right tip. Keeping the wonton flat on the surface, bend the tips toward you and cross them, putting the right tip on top of the left tip. Squeeze together to seal. Repeat with remaining filling. Reserve prepared wontons on a tray covered with a cloth. You can keep formed wontons in your refrigerator for up to 3 hours, or, to keep them longer, freeze them on the tray and, when frozen, knock tray on edge of table to loosen them and put them into plastic bag, seal it and return them to the freezer. They will keep for up to 1 month. To Make The Broth: Heat 1 gallon or water to a boil in a stockpot. Add pork neck bones, fowl, ham bone, dried fish, ducks feet, chicken wings, celery, carrots, onions and scallions. Bring to a boil and simmer 1 1/2 hours, then drain. To drained stock add yellow food coloring, msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and serve. Yield: 6 to 8 servings TASTE SHOW #TS4907 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #814 by Holly Butman on Sep 28, 1997