Preparation / Directions:
First, prepare the stock: boil 2 lbs chicken bones for 2 hours or more.
Second, prepare the filling for the won ton. Mince the pork first in a blender then add in the prawns, soy sauce, sesame oil, cornstarch and the pepper and mince all together.
Remove onto a bowl and add the chopped water chestnuts. Mix well with a spatula into a paste. Then with the spatula fill the wrappers with the paste one by one and fold to seal the contents.
Part boil all the prepared won ton in hot water to rid of all the starch and drain quickly. As soon as the won ton begins to float it is ready.
Place them in a cooking pot and add the prepared stock and simmer for a few minutes.
Dish the required quantity into bowls and garnish with sesame oil, spring onion and fish sauce or soy sauce.