1 1/2 c. flour
1 tsp. salt
1 egg, slightly beaten
1/2 c. water
1/2 lb. cooked pork, chicken or shrimp
1/2 tsp. salt
1/2 c. shredded cooked ham or chicken
Dash of pepper
2 tsp. minced green onion
2 qt. boiling salt water
4 c. chicken broth or bouillon
1/2 c. minced celery
1 c. lightly packed raw spinach leaves (stems removed)

Mix flour and salt. Add eggs and water; mix well. Turn out on floured board. Knead to make a soft smooth dough. Cover with a clean towel and let set 15 minutes. Roll out paper thin into a rectangle about 8x12 inches. Sprinkle with more flour as needed to prevent dough from sticking. Cut into 24 (2 inch) squares.

Leave on board while preparing meat mixture, chopped very fine. Mix in salt, pepper and onion. Place a spoonful of dough mixture in center of each square of dough. Fold diagonally in half; press edges firmly together to seal. Drop in boiling water. Cook 15 minutes. Drain; keep warm.

Meanwhile, prepare soup by putting bouillon in a saucepan. Add celery and bring to a boil. Reduce heat and cook 5 minutes. Add ham and spinach leaves. Cook 1 minute longer. Put 4 won tons in bowls. Pour soup on top. Makes 6 servings.