1/2 pound ground pork or lamb
1 cup Bok Choy, Baby Bok Choy, or fresh spinach leaves, finely chopped
1/4 cup canned water chestnuts, drained and finely chopped
1 tablespoon dry sherry
1 tablespoon Fresh Ginger, minced
1 tablespoon teriyaki sauce
1 egg yolk, lightly beaten
8 cups low-salt chicken or beef broth
1 cup cooked bay shrimp
1 1/2 cups fresh Asian mushrooms, such as shiitake or oyster mushrooms, thinly sliced
In bowl, stir together ground meat, bok choy, water chestnuts, sherry, ginger, teriyaki sauce and egg yolk until well mixed. Use mixture to fill won ton wrappers as directed on won ton package label, using 1 teaspoon of filling for each.
In large saucepan, bring 2 quarts of water to a boil. Drop won tons, one at a time, into boiling water. Simmer, uncovered, for 3 minutes. Remove from heat. Drain into colander, rinse won tons in cool water and drain well.
In large saucepan or Dutch oven, bring broth to a boil. Stir in drained won tons, shrimp, mushrooms and snow peas or sugar snap peas. Simmer, uncovered, for about 5 minutes.
Note: You can freeze remaining won ton wrappers for future use. Wrap tightly in freezer wrap or foil.