| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Soups |
50 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 1 |
pk |
Frozen chopped spinach, thawed and squeezed dry |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
|
Scallion, thinly sliced |
| 1 |
|
To 2 tsp salt |
| 1 |
ts |
Sherry (or any wine) |
| 1 |
ts |
Sesame oil |
| 1 |
pk |
Wonton wrappers |
|
|
Cold water for sealing |
| 6 |
c |
Chicken stock, fresh or canned (2 to 3 cans |
|
|
With water added) |
INSTRUCTIONS
WONTONS:
SOUP:
FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame
oil thoroughly in a large mixing bowl.
WONTONS: Place 1 teaspoon 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 thaat the filled center folds up. Moisten one end
and pinch the tqo ends firmly together.
This makes about 50 wontons. Uncooked wontons can be wrapped and kept
frozen for 1 to 2 weeks.
TO COOK: 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.
FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as
an hors d'oeuvre.
Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club]
Posted by Fred Peters.
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