cups chicken stock (fresh or canned (2 or 3 cans with water added)
Serving Size: 1 (2544) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 12 g22 %
Total Fat 1.4 g2 %
Saturated Fat 0.4 g2 %
Cholesterol 9.3 mg
Sodium 147.8 mg
Dietary Fiber 0.2 g0 %
Sugars 0.5 g1 %
Protein 4.2 g
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.
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.