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Ingredients
1/2 Pound ground pork
1/2 Cup canned water chestnuts, drained & minced
1 1/2 Tablespoons green onions, minced
1 (4 oz) Can tiny shrimp, drained & chopped
1 1/2 Tablespoons fresh ginger, minced
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
1 (12 oz) Package won-ton wrappers
1 Egg, beaten
3 Quarts water - for boiling
1 Quart chicken stock
1 1/2 Cups napa cabbage, sliced
1/4 Cup canned water chestnuts, julienned
1 Cup fresh mushrooms, sliced
1 Cup snap pea pods, ends trimmed
1 Teaspoon soy sauce
1 Teaspoon salt
Instructions
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 quarts 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. Heat remaining ingredients to boiling, add the cooked won-tons, and serve.