Makes: 8 servings, about 1-1/4 cups each

1/2 lb. ground pork
1/4 cup finely chopped shiitake mushrooms
1/4 cup finely chopped water chestnuts
2 green onions, finely chopped
2 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 egg, separated
32 square won ton wrappers
8 cups fat-free reduced-sodium chicken broth
1 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced water chestnuts
2 green onions, sliced


MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.

BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.

COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.

How to Prevent Won Ton Wrappers From Drying Out: Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.

Make Ahead: Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.