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Wonton Soup
(Time Life Books)
serves 4 to 8
WONTONS
ˇ 1 pound lean finely ground pork
ˇ 1/2 pound ready made wonton wrappers. or 1 pound ready made egg-roll wrappers cut into 3 1/2-inch squares
ˇ 1 pound fresh cooked spinach, drained, squeezed dry and finely chopped, or 1 ten-ounce package frozen spinach, defrosted, squeezed dry and finely chopped
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ˇ 2 tablespoons soy sauce
ˇ 1 teaspoon fresh ginger root, peeled and chopped finely
ˇ 1 teaspoon salt
SOUP
ˇ 6 cups chicken stock, fresh or canned
ˇ 1 cup loosely packed fresh watercress leaves, or 1 cup fresh spinach leaves, torn into very small pieces |
PREPARE AHEAD: 1. Make the filling a large bowl, combine pork, salt, ginger, and soy sauce and mix thoroughly with your hands or spoon. Then mix in spinach.
2. Assemble wontons by placing about 1 teaspoon of filling in the center of each wonton wrapper. Fold one corner of the wrapper to opposite corner and tuck edges under filling. With your finger, dip in water and moisten exposed sides of wrapper and roll up the filled cylinder, leaving 1/2 inch of wrapper unrolled at the top. Then take the two ends of the cylinder and put them down beneath the roll until ends meet and overlap slightly. Pinch the ends firmly together. After each wonton is finished, place on a pan and cover with a dry towel.
TO COOK: In a 4 to 5 quart saucepan, bring 2 quarts of water to a boil and drop in wontons. Return to boiling and reduce heat to moderate. Cook uncovered for 5 minutes, or until tender but still a little resistant to the bite. When done drain wontons in a colander. Pour chicken stock in the pan and bring to a boil. Then add watercress or spinach and wontons, and return again to boil. Serve at once. |
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