1 package of thin won ton skins

½ lb ground pork

1 stem scallion, thinly sliced.  Reserve half for the soup

1 to 2 slices of ginger, finely minced

2 tablespoons soy sauce

1 teaspoon sesame oil

1 ½ teaspoon corn starch

1 teaspoon sugar

¼ teaspoon black pepper

¼ cup diced shrimp (optional)

Mix all the ingredients except for the won ton skins together until well mixed.  Set aside for 10 minutes.  You may substitute ground turkey or chicken for the pork.  Additionally, you can add ¼ cup diced shrimp.  Won tons may be frozen

Wrap won tons by placing approximately 1 teaspoon of the meat filling in the center of the wrap.  Brush the edges with water, fold the wrap in half, and press to seal. Bring two of the corners together overlapping the edges, brush with water, and press to seal.

To fry the won tons, heat enough vegetable oil in a pot to cover won tons until almost smoky.  Gently place a few won tons in the pot and deep fry until golden brown.  Be sure not to overcrowd the pot.  Remove won tons with a slotted spoon and drain excess oil on paper towels.

To have won ton soup, heat 6 cups of chicken or vegetable broth, ¼ cup bamboo slices, ¼ cup shitake mushrooms in a pot until boiling.  Then add ¼ to ½ bunch spinach leaves.  While the broth is being heated, boil a pot of water, then add won tons, stirring occasionally.  Cook won tons until they float to the top.  Then spoon the cooked won tons into individual soup bowls, top with broth.  Sprinkle scallions and a few drops of sesame oil to garnish.