Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Minced Pork
   8      Pieces        Chinese Black Dried Mushroon
     1/2  Lb            Fresh Or Frozen Small Shrimp
   1      Package       Wonton Wrappers
                        -----Seasonings-----
   2 1/2  Tbs           Light Soya Sauce
   1                    Tps           Salt
   2                    Tps           Sugar
   1      Dash          White Pepper
   1      Dash          Sesame Oil
   1 1/2                Tps           Chinese Cooking Wine -- or dry sherry
   1                    Tps           Ginger Juice
                        -----Soup Base-----
                        Pig Back Bone
                        Chinese Cabbage
                        Salt And Pepper -- to taste
                        Sugar -- to taste

Preparation:

1. Remove shell and devine the shrimp. Wash and dry the shrimp, set aside. 2. Soak dry mushroom in hot water until soft (about 1/2 hr). Dice mushroom into small pieces, set aside. 3. Mix pork, mushroom and shrimp; add seasonings to the pork mixture. 4. Place a tps filling into each wrapper, fold into whatever shape you like, as long as the filling doesn't fall apart and come out, seal it with water or egg white. 5. Prepare a hot pot of water, drop in won ton one by one, stay in high flame. Slightly stir several times during cooking. Keep cooking (do not cover) until the won ton are all floating on the surface. 6. Drain the cooked won ton with cold tap water to prevent them sticking each other. 7. Prepare soup base or you could just buy canned chicken broth, or serve the won ton with any of your favorite soup. The back bones have to be simmered in a large pot of water for at least an hour to allow flavour. Add Chinese cabbage or any veggies you like at the last few minutes to avoid overly cooked. 8. Add the drained won ton to hot soup for 2 minutes and serve hot. May sprinkle diced spring onion if desire