Won Ton Soup
Source: Roberta Haferkamp
Servings: 10

1/2 pound ground pork
1/2 cup waterchestnuts, canned -- drained and minced
1 1/2 Tablespoons minced green onions
4 ounces canned shrimp -- drained and chopped
1 1/2 Tablespoons minced ginger -- fresh
1 1/2 teaspoons sesame oil
1 egg white -- lightly beaten
1 Tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 Tablespoons cornstarch
48 won-ton wrappers
3 quarts water
1 quart chicken stock -- lowfat okay
1 1/2 cups bok choy -- sliced thin
1/4 cup waterchestnuts, canned -- julienned
1 cup fresh mushrooms -- sliced
1 teaspoon soy sauce
1 teaspoon salt

Combine pork, water chestnuts, green onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper in a mixing bowl, using your hands or a spoon.

Add the cornstarch to mixture and stir to blend. The mixture should be stiff.

Place a scant teaspoonful of the filling in the center of each wonton skin.

Gather the edges of the skin together around the filling and squeeze to form a "waist". Squeeze the "waist" and the ends shut to enclose the filling. (The finished dumpling should look like a drawstring purse.) Use a drop of water to help seal the wonton. 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 wontons 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.

Heat remaining ingredients to boiling. Add the cooked wontons and serve.