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Wonton soup or fried wonton
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| Artist: |
_ |
| Categories: |
Asian, Fried, Soups & Stews |
| Yield: |
50 |
| Rating: |
0 |
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Ingredients:
| | WONTONS: | | 1
| lbs | Ground pork | | 1
| pack | 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
| pack | Wonton wrappers | | | Cold water for sealing | | | SOUP: | | 6
| cup | Chicken stock, fresh or | | | -canned (2 to 3 cans | | | With water added) |
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Procedures:
| 1 | Filling: mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. | | 2 | Wontons: place 1 teaspoon of the filling in the center of each wonton wrapper. | | 3 | With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. | | 4 | With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. | | 5 | Moisten one end and pinch the tqo ends firmly together. | | 6 | This makes about 50 wontons. | | 7 | Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. | | 8 | To cook: bring 2 quarts of water to a boil and drop in the wontons. | | 9 | Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. | | 10 | Drain the wontons. | | 11 | Bring the stock to a boil in a pot, add the wontons and return again to a boil. | | 12 | Serve at once. | | 13 | Fried wonton: wontons can also be deep fried in vegetable oil and eaten as an hors d"oeuvre. | | 14 | Ann hseuh chen [double - ly delicious; columbia mothers of twins club] |
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