Wonton Soup the Editors of Publications International, Ltd.
The ingredients for the wontons may be doubled. Use one batch now and freeze the second batch for a quick soup at a later date.
Makes 2 servings
|1/4||pound ground pork, chicken or turkey|
|1/4||cup finely chopped water chestnuts|
|2||tablespoons soy sauce, divided|
|1||egg white, lightly beaten|
|1||teaspoon minced fresh ginger|
|1||can (46 ounces) chicken broth|
|1-1/2||cups sliced fresh spinach leaves|
|1||cup thinly sliced cooked pork (optional)|
|1/2||cup diagonally sliced green onions|
|1||tablespoon dark sesame oil|
|Shredded carrot for garnish|
- Combine ground pork, water chestnuts, 1 tablespoon soy sauce, egg white and ginger in small bowl; mix well.
- Place 1 wonton wrapper with point toward edge of counter. Mound 1 teaspoon filling toward bottom point. Fold bottom point over filling, then roll wrapper over once. Moisten inside points with water. Bring side points together below the filling, overlapping slightly; press together firmly to seal. Repeat with remaining wrappers and filling.* Keep finished wontons covered with plastic wrap, while filling remaining wrappers.
- Combine broth and remaining 1 tablespoon soy sauce in large saucepan. Bring to a boil over high heat. Reduce heat to medium; add wontons. Simmer, uncovered, 4 minutes.
- Stir in spinach, cooked pork, if desired, and onions; remove from heat. Stir in sesame oil. Ladle into soup bowls. Garnish with shredded carrot.
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