1/2 lb. ground pork
1/2 cup canned water chestnuts - drained, minced
1 1/2 Tbls. minced green onions
4 oz. can tiny shrimp - drained, chopped
1 1/2 Tbls. minced fresh ginger
1 1/2 tsp. sesame oil
1 egg white - lightly beaten
1 Tbls. soy sauce
1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 Tbls. cornstarch
12 oz. package won-ton wrappers
1 egg - beaten
3 qts. water - for boiling
1 qt. chicken stock
1 1/2 cups sliced Napa cabbage
1/4 cup canned water chestnuts - julienne
1 cup sliced fresh mushrooms
1 cup snap pea pods - ends trimmed
1 tsp. soy sauce
1 tsp. salt
Won-tons: Using your hands or a spoon, combine pork, water chestnuts, green onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper.
Add the cornstarch to mixture and stir to blend.
Place a scant teaspoonful of the filling in the center of each wonton skin.
Fold one corner over the filling toward the opposite corner. Roll the wonton up diagonally towards the corner you just folded in. Brush with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
Heat 3 qts. of water to boiling in a large pot. Add the won-tons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water.
Soup: Heat remaining ingredients to boiling, add the cooked won-tons, and serve
Pairs Well With
When we go to a Chinese buffet restaurant I always make sure I get a bowl of this type of soup. This is very easy to make.