Won Ton Soup

Ingredients: 

• 32 ounces rich chicken broth
• 2 scallions or green onions, whole
• 1 slice fresh gingerroot, the size of a quarter
• 2 tablespoons spinach or parsley, fresh,shredded
• 1 (10 ounces) box frozen snow peas or fresh snow peas, strings removed and cut in 1/2

FILLING

• 1/2 lb ground pork
• 1 tablespoon scallion or green onion, finely chopped
• 2 tablespoons spinach or leafy greens, chopped
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons dark soy sauce
• 12 wonton wrappers

ADDITIONAL

• 2 quarts water
• 1 teaspoon salt
• 1/2 cup cold water

Additional salted water is to be used to pre-cook won tons before placing in broth.
Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don't stick to bottom of pan.
When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.

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