Shrimp and Pork Won Ton Soup

24 won ton skins
Shrimp Filling
⅓ lb raw, shelled shrimp
(1)-(1 tsp cornstarch, cooking wine
       ¼ tsp salt)
2 tbsps diced precooked
        bamboo shoots
1 tsp ground ginger root
(2)-(6 cups stock or water,
       1 ¼ tsp salt
       1 tsp cooking wine)
5 oz spinach or other leafy green
        vegetable
(3)-(1 tbsp chopped green onion,
       ½ tbsp soy sauce
       ½ tsp sesame oil
       ¼ tsp pepper)
24 won ton skins
Pork Filling
⅓ lb ground pork
(1)-(1 tsp cornstarch, sesame oil,
       ⅓ tsp salt and dash of pepper)
2 tbsps chopped green onion
(2)-(6 cups stock or water
       1 ½ tsp salt
       1 tsp cooking wine, sesame oil
       ¼ tsp pepper)
⅓ lb bok choy (Chinese Cabbage) or
    other leafy green vegetable
    cut into pieces
2 tbsps chopped green onion,
    green part

Method1 of wrapping a won ton: 1. Diagonally fold the skin in half to form a triangle.

2. Fold the edge containing the filling over about ½inch.

3. Bring the two points together; moisten one inner edge overlaps and pinch the ends together to hold.

Method2 of wrapping a won ton: 1. Use a spoon to put filling in the center of the skin.

2. Fold the corner of the skin over the meat-filled spoon and lightly pinch the skin with thumb and index finger to seal.

3. Remove the spoon and pinch the skin tightly.

Shrimp Won Ton: 1. Devein and rinse shrimp; drain and dice them coarsely. In a bowl, mix the shrimp with (1), bamboo shoots, and ginger root to make the filling. Place 1 portion of the filling 1/24 in the center of a skin. Wrap the won ton.

2. Place ingredients (3) in each serving bowl; bring (2) to a boil then portion it into each bowl.

3. Boil the water in a pan then gently drop some won tons and spinach in the water; cook for 1 minute. Remove the won tons and drain. Place the won tons and spinach into the serving bowls; serve.

Pork Won Ton: 1. In a bowl, mix ground pork, (1), and the chopped green onion thoroughly to make the filling. Put 1 portion of the filling 1/24 in the center of each skin; fold the skin to enclose filling.

2. Bring (2) to a boil then add the won tons and bok choy; bring to a boil again. Sprinkle the soup with chopped green onions.

 Deep-Fry: the won tons over medium heat for 1½ minutes until golden.

     Makes 24 each patch.