Filling:

1/2 lb. lean ground pork
1 green onion (including top), minced
1 tbsp. dry sherry
1 tsp. sesame oil
1/2 tsp. sugar
1/4 tsp. salt
Pinch white pepper
2 dozen won-ton wrappers
Beaten egg
1 1/2 qt. water
1 1/2 qts. rich chicken broth, or chicken bouillon
Dash sesame oil
Chopped green onion

Optional Toppings:

Boiled prawns Snow peas Black mushrooms Sliced water chestnuts Bite size pieces of Chinese cabbage or Fresh spinach

Combine filling ingredients; mix well and set aside. Pour chicken broth in pan to reheat; skim off any fat and season with salt and pepper. Cover and simmer over very low heat until ready to serve.

To assemble, spoon about 1 teaspoon filling in center of won-ton wrapper, brush edge with beaten egg, and fold over into a triangle shape, sealing edges.

To cook, bring water to a boil and drop in won-tons. When water begins to boil, add another 1 cup water to reduce the temperature. When water reaches second boil (approximately 3 minutes) and won-tons start to float, remove them with a strainer and transfer to a large soup bowl or tureen.

To serve, pour hot chicken broth over won-tons; sprinkle with sesame oil and chopped onion. Garnish with your favorite topping.

NOTE: Don't overcook won-tons or the noodle quality and texture will be lost. Don't allow water to come to a rolling boil because this might cause wrappers to break. Won-ton may be cooked ahead of time. Drain well and mix with one tablespoon oil until serving, or cover with cold water and refrigerate.