Won Ton Soup

1 ½ quarts rich chicken broth
Approx. 2 dozen won ton wrappers
1 beaten egg
1 green onion, including top, minced

Filling:
½ lb. lean ground pork
1 green onion, including top, minced
1 Tbs. dry Sherry, optional (possible substitutions: orange, apple, or pineapple juice)
1 tsp. sesame oil (important!)
½ tsp. sugar
¼ tsp. salt
Pinch of white pepper (use black if you have to)

Combine filling ingredients; mix well and set aside.

Pour broth in pot to reheat. Skim oil and fat, then season with salt and pepper if necessary. Cover and simmer over very low heat until ready to serve.

To assemble won tons:
Spoon about 1 tsp. filling into center of won ton wrapper. Brush edges with egg. Fold in half. Brush one of the folded corners with egg. Pinch other folded corner on top of it. (Will look a little like tortellini.)

Bring a large pot of water to boil. Drop in all won tons. When water begins to boil again, add 1 cup cold water to reduce temperature. When water reaches another boil (about 3 minutes) and won tons start to float, remove them with a strainer and add to broth when done.

Add optional/additional ingredients to broth while won tons are cooking. Once won tons are added, sprinkle with sesame oil and minced green onion.

Optional/additional soup ingredients:
Sliced BBQ pork (also called Yangtze pork), boiled prawns or shrimp, snow peas, black (shiitake) mushrooms, white mushrooms, sliced water chestnuts, pieces of Chinese cabbage (Bok Choy—white stem, dark green leaves) or fresh spinach, carrots, bamboo shoots, thinly sliced beef, sliced chicken

Notes:

- To store, remove won tons with a slotted spoon and store in a separate bowl in the fridge to prevent sogginess.  May add a little sesame oil to prevent sticking together.
- Add soy sauce to taste at the table.