1 pkg. won ton skin
7 oz. ground pork
2" scallion
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. salt
1 c. (200 cc) soup or chicken soup
1 tbsp. soy sauce
Dash with sesame oil
Thin egg pancake

1. Mix green scallions with ground pork. Add seasonings and mix well. Place filling in center of skin. Wet 2 sides with fingers dipped in water. Fold in triangle.

2. Wet to end corner and press tightly to form a "ear" shaped wonton. Place in boiling water. Bring to boil. Add cold water and bring to boil again. Serve won ton in hot soup in individual bowls. Garnish with shredded egg pancake and scallions.