| 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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