| Ingredients | Direction |
|---|---|
| 2 oz Cooked ground pork 1/4 c Chopped scallions (green -onions) 2 ts Teriyaki sauce 1/2 ts Cornstarch 1/4 ts Ground ginger 20 Wonton wrappers (3 x 3-inch -squares) SOUP: 2 3/4 qt Water, divided 3 Pkt instant chicken broth -and seasoning mix 1 c Shredded spinach 1/4 c Thinly sliced mushrooms |
WONTONS: In small bowl combine pork, scallions, teriyaki sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1/2 teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. Cover and refrigerate until ready to use. SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and, when wontons rise to surface, cook for 1 minute longer. Using slotted spoon, remove wontons to plate and set aside. Discard cooking liquid. In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through. Makes 4 servings; about 3/4 cup soup and 5 wontons each. |