Wonton Soup (or Fried Wonton)
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Ingredients
| 1 lb. | ground pork | | 1 pkg. | frozen chopped spinach, thawed and squeezed dry | | 1 clove | garlic, finely chopped | | 1 | scallion, thinly sliced | | 1 to 2 tsp. | salt | | 1 tsp. | sherry (or any wine) | | 1 tsp. | sesame oil | | 1 pkg. | wonton wrappers | | Cold water for sealing |
Soup
| 6 | chicken stock, fresh or | | canned |
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Instructions
Filling:
Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
Wontons:
Place 1 tsp. of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. With both hands, hold the triangle by the 2 widest corners and push down so that the filled center folds up. Moisten one end and pinch the two ends firmly together.
Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot, add the wontons and return again to a boil. Serve at once.
Author's Comments
This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
Fried wonton:
Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.
Recipe from Ann Hseuh Chen in Double-ly Delicious, a cookbook of the Columbia Mothers of Twins Club.
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