Wonton Soup or Fried Wonton

Submitted by Tonkcats

• Ingredients: 10
• Yields: 50 wontons

ingredients

• 1 lb pork, ground
• 1 package frozen chopped spinach, thawed and squeezed dry
• 1 clove garlic, finely chopped
• 1 scallion, thinly sliced
• 1 -2 teaspoon salt
• 1 teaspoon sherry wine (or any wine)
• 1 teaspoon sesame oil
• 1 package wonton wrapper
• 1⁄2 cup water

• Soup:

• 6 cups chicken stock (fresh or canned (2 or 3 cans with water added)

directions

1. Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
2. Wontons: Place 1 teaspoon of filling in center of each wrapper.
3. 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.
4. Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
5. To Cook: Bring 2 quarts of water to boil and drop in wontons.
6. Return to boil, reduce heat and cook, uncovered for 5 minutes.
7. Drain wontons.
8. Pour the stock into pot and bring to boil, add wontons and return again to a boil.
9. Serve at once.
10. Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.