Wonton soup or fried wonton Recipe

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Wonton soup or fried wonton

Artist:	_	Yield:	50
Categories:	Asian, Fried, Soups & Stews	Rating:	0
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Ingredients:

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

Procedures:

1	Filling: mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
2	Wontons: place 1 teaspoon of the filling in the center of each wonton wrapper.
3	With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle.
4	With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up.
5	Moisten one end and pinch the tqo ends firmly together.
6	This makes about 50 wontons.
7	Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
8	To cook: bring 2 quarts of water to a boil and drop in the wontons.
9	Return to a boil, reduce the heat and cook, uncovered, for 5 minutes.
10	Drain the wontons.
11	Bring the stock to a boil in a pot, add the wontons and return again to a boil.
12	Serve at once.
13	Fried wonton: wontons can also be deep fried in vegetable oil and eaten as an hors d"oeuvre.
14	Ann hseuh chen [double - ly delicious; columbia mothers of twins club]