A recipe for won ton soup?

i need a recipe for won ton soup like how to make the dumplings and fried won ton crunch peices. i also like the soup with the little slices of the meat and how do you ge t them that pink color. and what is the green leafy stuff in it too.A recipe for won ton soup?
SHRIMP WON TON SOUP





1 lb. fresh shrimp


1/2 lb. pork


4 Chinese mushrooms


4 tsp. scallion


1 egg


1 pkg. won ton sheets


Salt; soy sauce; oil


Pepper





(Won ton skin, Chinese mushroom and soy sauce are available in Chinese grocery.)





FOR THE SOUP:





4 rice bowls water


1/4 tsp. sugar


2 1/2 tsp. salt


3 tsp. corn oil


Soy sauce


White pepper





WON TON:





Shrimp, clean; dry with kitchen towel.


Mushroom: wash; soak.





Cut shrimp, mushroom, pork and scallions into small pieces. Beat egg.





Mix all above with salt, soy sauce, oil and pepper. Wrap the mixed ingredients with won ton sheet.








2. SOUP:





Mix all ingredients for soup over a high flame. Bring it to boil. Add wrapped won ton into boiling soup; high flame. Soup is ready if won ton floats up.A recipe for won ton soup?
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Ok. There are several ways to go about this. The quickest way to make decent wonton soup is to do what most busy Asians do: buy frozen wontons, or fresh in bulk from a local Asian grocery or restaurant; get low sodium chicken broth, throw in a bit of minced garlic and about half a teaspoon of fresh minced ginger (omit ginger if you don't have fresh), throw in wontons, garnished with minced green onions and the 'crunchy fried noodles' which are an American invention and available at any store. Wontons are ready when they are translucent--about 15 minutes. Season with salt and pepper if necessary.





The description is a bit vague for your other soup, but the smoked dried pork you are talking about is almost never made at home (let's put it this way--even grandma didn't make it herself), and is bought.





Green leafy stuff is probably cilantro or spinach.





The more time intensive, but definitely worthwhile way is to make your own wontons. Good for a Sunday afternoon--it does take practice, but the taste rewards are huge.





Mark Bittman in his ';how to cook everything'; cookbook has a great simple recipe of Asian stock/broth. Broth is simple, but getting it right is the greatest contribution to authentic taste.
$1.90 a pint at your local takeout. Pour it into a pan on the stove. Throw containers in neighbor's garbage. Voila, homemade wonton soup.
The best advice you have gotten so far is buy the won ton already made. It is a real knack to fold them. I know I have tried it. If not done right they fall apart when cooking.


The soup is chicken broth, scallions and bok choy, the green leafy stuff. To make war won ton you add the smoked pork, pink as most smoked meat is, or thin sliced roast beef and some shrimp.


Now as far as making the won ton I will try and remember. Years ago where I worked a bunch of us got together and had what you might call a won ton party. One girl in the department was Chinese. She made the filling which I think was ground pork, finely chopped green onions and some seasoning, don't know what. Then we all took our hand at making the won ton. As I remember you took a won ton skin and placed a little of the filling in it. You then rubbed some raw egg around the edge to paste them together and folded it one corner to another. Then you brought the opposing corners over and pasted them together and down with a little more egg.


Now all of this was going on with a bunch of guys drinking beer so we tried to come up with different ways of doing it, most did not work.