Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WONTONS:
1 lb Ground pork
1 pk Frozen chopped spinach,
-thawed and squeezed dry
1 Clove garlic, finely chopped
1 Scallion, thinly sliced
1 To 2 tsp salt
1 ts Sherry (or any wine)
1 ts Sesame oil
1 pk Wonton wrappers
Cold water for sealing
SOUP:
6 c Chicken stock, fresh or
-canned (2 to 3 cans
With water added)

FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and
sesame oil thoroughly in a large mixing bowl.

WONTONS: Place 1 teaspoon of the filling in the center of each wonton
wrapper. With a finger dipped in water, moisten 2 adjacent sides and
fold over to make a triangle. With both hands hold the triangle by
the 2 widest corners and push down so thaat the filled center folds
up. Moisten one end and pinch the tqo ends firmly together.

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 a boil and drop in the wontons.
Return to a boil, reduce the heat and cook, uncovered, for 5 minutes.
Drain the wontons. Bring the stock to a boil in a pot, add the
wontons and return again to a boil. Serve at once.

FRIED WONTON: Wontons can also be deep fried in vegetable oil and
eaten as an hors d'oeuvre.

Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club]

Posted by Fred Peters.

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