Wonton Soup (or Fried Wonton)

by Kathleen Morrison

Servings: 4 servings

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 cups chicken stock, fresh or canned (2 to 3 cans with water added)

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.

CHEF 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.

Tagged: asian, wontonsoup add tags

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