Won Ton Soup With Pork and Snow Peas

Recipe by Breez




  • 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.