Monday, August 10, 2009

Wonton Soup

Wonton Soup

1/4 lb ground pork, chicken or turkey
1/4 cup finely chopped water chestnuts
2 T soy sauce, divided
1 tsp minced fresh ginger
1 egg, white, slightly beaten
12 wonton wrappers
1 can (46 oz) chicken broth
1 1/2 cups sliced fresh spinach leaves
1 cup thinly sliced cooked pork (optional)
1/2 cup diagonally sliced green onions
1 T Oriental sesame oil
Shredded carrot for garnish

1.Combine ground pork, water chestnuts, 1 T soy sauce, ginger and egg white in small bowl, mix well.
2. Place 1 wonton wrapper with a point toward edge of counter. Mound 1 tsp of filling toward bottom point. Fold bottom point over filling, then roll wrapper over once. Moisten inside points with water. Bring side points together below the filling overlapping slightly; press together firmly to seal. Repeat with remaining wrappers and filling* Keep finished wontons covered with plastic wrap while filling remaining wrappers
3. Combine broth and remaining 1 T soy sauce in large saucepan. Bring to a boil over high heat. Reduce heat to medium; add wontons. simmer, uncovered 4 minutes.
4 Stir in spinach, cooked pork and onions; remove from heat. Stir in seasame oil Ladle into soup bowls Garnish with shredded carrot.
Makes 4 to 6 appetizer servings (about 7 cups)

*Wontons may be made ahead to this point; cover and refrigerate up to 8 hours or freeze up to 3 months. Proceed s directed in step 3 if using refregerated wontons increase simmer time to 6 minutes if using frozen wontons

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