PREPARATION TIME: 40 minutes
TOTAL COOKING TIME: 5 minutes
Ingredients:
- 4 dried Chinese mushrooms
- 8 oz. pork mince (ground pork)
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 spring onions, finely chopped
- 1 teaspoon grated fresh ginger
- 2 tablespoons sliced water chestnuts
- 1 packet won ton wrappers
- 5 cups chicken stock
- 4 spring onions, very finely sliced for garnish
Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps finely. Thoroughly combine the mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.Work with 1 wrapper at a time, keeping the remainder covered with a damp towel to keep them from drying out. Place a heaping teaspoon of the mince mixture in the center of each square. Moisten the edges of the wrapper, fold in half diagonally and bring the 2 points together.Place the won tons on a plate dusted with corn starch to prevent sticking.Cook the won tons in rapidly boiling stock for 5-7 minutes, or until wrinkled, and the inside appears cooked through the wrapper.Remove the wontons from the stock with a slotted spoon and place in individual bowls. Garnish with the spring onion, and ladle the stock over the won tons. Serve immediately.
