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1
Place pork in mixing bowl.
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2
Pick over watercress to remove tough stems.
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3
Drop watercress into boiling water and let stand about 30 seconds.
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4
Drain immediately and run under cold water.
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5
Press to extract excess water.
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6
Chop until fine, then add to pork.
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7
Add all remaining ingredients except pepper, won ton skins and chicken broth and stir.
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8
If thin won tons are desired, roll each skin with rolling pin or put through noodle machine, or they may be stuffed just as they are.
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9
Fill each skin with teaspoon of filling.
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10
Keep stack of won ton skins covered with damp cloth so they do not dry out.
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11
To fold, bring up two sides of won ton skin and pinch all around to seal in filling.
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12
Dampen edges with a little water if necessary to make them stick.
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13
Pull two bottom edges together and pinch firmly to seal.
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14
Continue until all filling is used.
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15
As you work, cover finished won tons with damp cloth to prevent drying out.
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16
Bring several quarts of water to boil in large kettle and add won tons.
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17
When water returns to boil, add half cup of cold water and let water come to boil again.
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18
Won tons are done when they float to top.
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19
Heat chicken broth.
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20
Put a little salt and pepper into bottom of individual serving bowls and pour in hot broth.
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21
Ladle few cooked won tons into each bowl and serve immediately.
