Wonton Soup

From the 1996 KLO dinner — Dim Sum

Wonton Soup

• 1/2 lb ground pork
• 1 green onion (with top), chopped
• 2 tsp soy sauce
• 1/2 tsp cornstarch
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 24 wonton skins
• 5 cups water
• 3 cans (10-3/4 oz each) condensed chicken broth
• 3 soup cans water
• 1 Tbsp soy sauce
• 1 cup spinach, turn into small pieces (or 1 cup watercress)

Cook and stir pork and green onion until pork is brown; drain. Add 2 tsp soy sauce, cornstarch, ginger, & salt. Place 1 tsp filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water; pinch to seal. Wontons can be covered and refrigerated no longer than 24 hours.

Heat 5 cups water to boiling; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes – wontons will break apart if overcooked. Drain.

Heat chicken broth, 3 cans water, & 1 Tbsp soy sauce to boiling in 3 quart saucepan; add spinach. Heat just to boiling. Place 3 wontons and 1 cup hot broth in each soup bowl.