1 (4 1/2 oz.) can shrimp
1 egg yolk, beaten
1/2 c. Bok Choy
1/2 c. finely chopped onion
1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. pepper
20 won ton skins

Drain and chop shrimp. Combine shrimp, egg yolk, bok choy, onion, soy sauce, sugar, ginger, salt and pepper. Spoon scant tablespoon of filling just off center of won ton skin. Fold bottom point of won ton skin over filling; tuck point under filling, leaving about 1 inch unrolled at top of skin. Moisten right-hand corner of skin with water. Grasp right and left hand corner and bring toward you below the filling. Overlap left hand corner over right hand corner; press to seal. In large saucepan cook won tons in a large amount of boiling water for 3 to 5 minutes. Drain. Add to stew.