Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Dried Oriental mushroom |
| 1 \N | Egg; beaten |
| ¼ pounds | Ground pork |
| ¼ pounds | Coarsely chopped raw shrimp |
| 2 teaspoons | Minced green onion |
| ½ teaspoon | MSG (optional) |
| 2 tablespoons | Soy sauce |
| ½ teaspoon | Salt |
| 1 tablespoon | Sesame oil |
| 1 dash | White pepper |
| 1 pounds | Won ton wrappers |
| 1 \N | Egg white |
| \N \N | Chicken broth |
| \N \N | Green onions (optional) sliced |
The extra won tons made for this practical soup will freeze well. Use them in another soup or fry in deep, hot oil to serve as snacks.
Soak mushroom in warm water until soft, remove and discard stem.
Mince cap. Combine mushroom, egg, pork, shrimp, green onion, MSG, soy sauce, salt, sesame oil and white pepper and mix well. Place ½ teaspoon filling in center of each wrapper. Moisten wrapper edges with egg white and fold into triangle, pressing edges to seal.
Moisten two farthest points of triangle with water and press together firmly. Drop filled won tons into large pot of boiling water. Cook 10 minutes, drain and place 2 or 3 in each bowl. Pour hot chicken broth into each bowl and garnish with finely sliced green onions, if desired.
Note: Use only as many won tons as needed for soup. Remaining uncooked won tons may be frozen for future use. Thaw frozen won tons before cooking.
Makes 50 won tons
Created by: General Lee's, Los Angeles (C) 1992 The Los Angeles Times
Submitted By KAREN MINTZIAS On 09-30-94