From the 1996 KLO dinner — Dim Sum
- 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.