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1
Additional salted water is to be used to pre-cook won tons before placing in broth.
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2
Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
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3
Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
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4
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.
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5
Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
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6
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.
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7
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.
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8
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.
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9
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.
