INGREDIENTS:

• --FILLING:--
• 1/2 lb. lean ground pork
• 1 green onion (including top), minced
• 1 tbsp. dry sherry
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/4 tsp. salt
• Pinch white pepper
• 2 dozen won-ton wrappers
• Beaten egg
• 1 1/2 qt. water
• 1 1/2 qts. rich chicken broth, or
• chicken bouillon
• Dash sesame oil
• Chopped green onion--Optional Toppings:--

DIRECTIONS:

• Boiled prawns Snow peas Black mushrooms Sliced water chestnuts
• Bite size pieces of Chinese cabbage or Fresh spinach Combine
• filling ingredients; mix well and set aside. Pour chicken broth in
• pan to reheat; skim off any fat and season with salt and pepper.
• Cover and simmer over very low heat until ready to serve. To
• assemble, spoon about 1 teaspoon filling in center of won-ton
• wrapper, brush edge with beaten egg, and fold over into a triangle
• shape, sealing edges. To cook, bring water to a boil and drop in
• won-tons. When water begins to boil, add another 1 cup water to
• reduce the temperature. When water reaches second boil
• (approximately 3 minutes) and won-tons start to float, remove them
• with a strainer and transfer to a large soup bowl or tureen. To
• serve, pour hot chicken broth over won-tons; sprinkle with sesame
• oil and chopped onion. Garnish with your favorite topping. NOTE:
• Don't overcook won-tons or the noodle quality and texture will be
• lost. Don't allow water to come to a rolling boil because this
• might cause wrappers to break. Won-ton may be cooked ahead of time.
• Drain well and mix with one tablespoon oil until serving, or cover
• with cold water and refrigerate.