2 cups leftover stew without the liquid
1 package of wonton skins
Eggwash (1 egg with 1/2 cup water)
White truffle oil
Chive batons for garnish
1 sliced yellow onion
4 sliced shallots
1 bunch sliced scallions
1/2 cup red wine
3 cups chicken stock
1/2 tablespoon minced fresh thyme
Canoga oil to cook
Salt and black pepper to taste