Won Ton Soup

  • 6 Chinese dried black mushrooms, soaked in hot water, 20 minutes, drained, stems discarded, caps minced
  • ¼ pound ground lean pork
  • ¼ pound shrimp, coarsely chopped
  • 3 teaspoons minced green onion
  • 2 tablespoons soy sauce
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • Dash freshly ground white pepper
  • 1 pound won ton skins
  • 1 egg white lightly beaten
  • 6 cups hot chicken stock
  • Finley sliced green onions optional
  1. Mix first 8 ingredients.
  2. Place ½ teaspoon filling in center of each won ton skin. Moisten edges with egg white, fold in triangle; press edges to seal; moisten the two far point of triangle with water; press together firmly; Makes about 55 won tons.
  3. Bring 2 quarts of water to a boil in wok at 250°.
  4. Drop 18 won tons into boiling water; cook 10 minutes; drain.
  5. Place 3 won tons in each of 6 soup bowls; fill with hot chicken stock; garnish with green onions if desired. Serve immediately.
    *Note: remaining won tons can be frozen. It is not necessary to thaw before cooking.
    Makes 6 servings plus left over won tons.