Won-ton Soup

½ lb. lean ground pork

1-4 ozs. can shrimp, drained, and minced

2 green onions, minced

1 egg white-lightly beaten

½ cup minced, canned water chestnuts

½ Tbsp. peeled, grated fresh ginger

2 Tbsps. soy sauce- divided

1 ½ tsps. white pepper

1 ½ Tbsps. corn starch

1-12 ozs. pkg. won-ton wrappers (or use wrapper recipe from above)

1 egg beaten

3 qts. Water-for boiling

1 qt. chicken broth

1 ½ cups sliced cabbage

¼ cup canned water chestnuts, julienne sliced

1 cup fresh mushrooms, sliced

1 cup snap or snow peas-ends trimmed

1.     Fold together pork, shrimp, onion, egg white, minced water chestnuts, ginger, 1 Tbsp. soy sauce, sesame oil, ½ tsp. salt, and pepper, add corn starch to the mixture and stir to blend.

2.     Place a scant tsp. of the prepared filling in the centre of each won-ton skin; fold one corner of the wrapper over the filling toward the opposite corner. Roll the won-ton up diagonally towards the corner you just folded in. Brush the edges of wrapper with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with corn starch; set aside.

3. 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. Set aside won-ton. Heat the remaining ingredients to boiling in the large pot, add the cooked won-tons, and serve. Slices of Chinese B B Q pork and green onions or chive may be added as a garnish if desired.