Chop ground pork, shrimp, water chestnuts, bamboo shoots until smooth. Add salt, cornstarch and wine, mix until smooth, refrigerate until ready to wrap won tons. Place 1 t. filling (heaping) on the top corner of wrapper. Fold tip of wrapper over the meat. Roll wrapper until halfway down covering meat. Put a small dab of egg on the left hand side of covered meatball. Pull sides back and pinch together, placing one side on top of the egg white. Boil won tons in a large pot of boiling water for 2 min. Remove and rinse in cold water, drain. Set aside.
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Bring chicken stock to a boil, adding salt, bamboo shoots, water chestnuts and mushrooms. Add won tons to soup, bring to a boil, reduce temperature and cook 5 minutes. Add green vegetables during the last minute of cooking. Toss green onions on top to garnish.
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