Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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