Won Ton Soup

1/2 lb boneless pork loin, coarsely chopped or 1/2 - 3/4 lb ground pork browned
1/2 tsp brown sugar
2 Tbsp (or more) soy sauce
1 tsp fresh grated ginger
1 Tbsp rice wine
1/4 c. finely chopped carrots
1 Tbsp chopped green onion
1/2 can chopped water chestnuts
40 won ton wrappers
6 cups chicken stock

1. In a large bowl, combine pork, sugar, wine, soy sauce, green onion, ginger, waterchestnuts and carrots. Blend well and let stand 25- 30 minutes.

2. Place about one teaspoon of the filling at the center of each won ton skin and fold. Continue until all wrapper are filled (keep under plastic once folded to keep them from drying out).

3. For Soup: Bring the chickenbroth to a rolling boil and cook carrots. Drop wontons and any other desired ingredients (i.e. shrimp, spinach, chinese cabbage, mushrooms, etc...) in and cook for 5 minutes. Garnish with chopped green onion and serve.

Prep time is about 30. Ready in a little over an hour. Servers 6-8.
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I have modified this recipe from one i found on allrecipes, and was tempted to add extra salt, but it wasn't necessary, especially if you use regular (not reduced sodium) soy sauce. We have rated this a whopping five stars and can't wait to eat the leftovers for dinner! enjoy!

Pax.

Abi

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::edit:: apologies for the wretched photo. forgot to tell you that my camera blew over (yes...) into a pile of rocks/sand and some must have gotten lodged in the shutter/lens area... so for now, phone pictures will have to do.