Name: Wonton Soup
Ingredients: 2 oz Cooked ground pork; 1/4 c Chopped scallions (green onions); 2 ts Teriyaki sauce; 1/2 ts Cornstarch; 1/4 ts Ground ginger; 20 Wonton wrappers (3 x 3-inch squares); 2 3/4 qt Water, divided; 3 Pkt instant chicken broth and seasoning mix; 1 c Shredded spinach; 1/4 c Thinly sliced mushrooms

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Soups	4	Servings

INGREDIENTS

2	oz	Cooked ground pork
1/4	c	Chopped scallions (green onions)
2	ts	Teriyaki sauce
1/2	ts	Cornstarch
1/4	ts	Ground ginger
20		Wonton wrappers (3 x 3-inch squares)
2 3/4	qt	Water, divided
3		Pkt instant chicken broth and seasoning mix
1	c	Shredded spinach
1/4	c	Thinly sliced mushrooms

INSTRUCTIONS

           SOUP:
WONTONS:  In small bowl combine pork, scallions, teriyaki sauce, cornstarch
and ginger, mixing well. Spoon an equal amount of pork mixture (about 1/2
teaspoon) onto center of each wonton wrapper; moisten edges of wrappers
with water and fold wrappers in half, triangle-fashion, enclosing filling
and forming 20 wontons. Press edges together to seal; bring base corners of
each triangle together, overlapping corners, and press to seal. Cover and
refrigerate until ready to use.
SOUP:  In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and,
when wontons rise to surface, cook for 1 minute longer. Using slotted
spoon, remove wontons to plate and set aside. Discard cooking liquid.
In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix
and stir to dissolve.  Add spinach and mushrooms and cook for 1 minute; add
wontons and cook until heated through.
Makes 4 servings; about 3/4 cup soup and 5 wontons each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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