Wonton Soup or Fried Wonton

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YIELD: 50 wontons
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
  • Wontons: Place 1 teaspoon of filling in center of each wrapper.
  • With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together.
  • Place on a tray. 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 boil and drop in wontons.
  • Return to boil, reduce heat and cook, uncovered for 5 minutes.
  • Drain wontons.
  • Pour the stock into pot and bring to boil, add wontons and return again to a boil.
  • Serve at once.
  • Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.
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