Mun Doo (Dumpling Soup)

• 3 lb. stewing chicken
• ¼ lb. lean pork
• 1 tbsp. salt
• ½ tsp. monosodium glutamate
• 8 cups water
• 1 12-oz. pkg. beans sprouts
• 1 12-oz. jar kim chee
• 1 block tofu
• 1 10-oz. pkg. wun tun wrappers
• 1 tsp. toasted sesame seeds
• 3 green onions, minced

Simmer chicken, pork, salt, monosodium glutamate in water until tender; remove; chop fine. Cool broth; skim off layer of fat; strain. Cook bean sprouts 3 minutes, drain; chop fine, drain kim chee; chop fine. In cloth squeeze and drain tofu. Combine all for filling. Place 1 tsp. in center of each wun tun wrapper; dampen edges; fold in half diagonally; pinch to seal. Drop in boiling broth; cook 5 minutes. Serve sprinkled with crushed, salted sesame seeds and green onions.