Wonton Soup Or Fried Wonton

---------- Recipe via Meal-Master (tm) v8.02

Title: WONTON SOUP OR FRIED WONTON
Categories: Chinese, Soups
Yield: 50 servings

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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