INGREDIENTS:

• 1 1/2 c. flour
• 1 tsp. salt
• 1 egg, slightly beaten
• 1/2 c. water
• 1/2 lb. cooked pork, chicken or shrimp
• 1/2 tsp. salt
• 1/2 c. shredded cooked ham or chicken
• Dash of pepper
• 2 tsp. minced green onion
• 2 qt. boiling salt water
• 4 c. chicken broth or bouillon
• 1/2 c. minced celery
• 1 c. lightly packed raw spinach
• leaves (stems removed)

DIRECTIONS:

• Mix flour and salt. Add eggs and water; mix well. Turn out on
• floured board. Knead to make a soft smooth dough. Cover with a
• clean towel and let set 15 minutes. Roll out paper thin into a
• rectangle about 8x12 inches. Sprinkle with more flour as needed to
• prevent dough from sticking. Cut into 24 (2 inch) squares. Leave
• on board while preparing meat mixture, chopped very fine. Mix in
• salt, pepper and onion. Place a spoonful of dough mixture in center
• of each square of dough. Fold diagonally in half; press edges
• firmly together to seal. Drop in boiling water. Cook 15 minutes.
• Drain; keep warm. Meanwhile, prepare soup by putting bouillon in a
• saucepan. Add celery and bring to a boil. Reduce heat and cook 5
• minutes. Add ham and spinach leaves. Cook 1 minute longer. Put 4
• won tons in bowls. Pour soup on top. Makes 6 servings.