|
|
|
 |
|
|
Wonton Soup
Chinese Soup! |
 |
|
2 oz. Pork (fat free)
1/4 cup Chopped scallions (green onions)
1 Egg yolk
1/2 tsp. Cornstarch
20 Wonton wrappers (3 x 3-inch squares)
3 cups Water
3 cups Chicken broth
1/4 cup Mushrooms (thinly sliced)
2 Tbls. Soy sauce
1 tsp. Black pepper
|
1. Using a blender, combine pork, scallions, cornstarch, and black pepper. Blend well. Spoon approx. half a teaspoon of pork mixture onto center of a wonton wrapper. Moisten the edges of wrappers with egg yolk and fold wrappers in half, triangle-fashion fully enclosing the filling. Press edges together to seal. Moisten the base corners of each triangle and bring them together, overlapping corners, and press to seal.
2. Repeat this process to make 20 wontons. Cover and refrigerate until ready to use.
3. Add wontons to boiling water and cook over medium heat for 5 minutes or until after wonton rise to the surface for 1 minute. Remove wontons to plate and set aside.
4. In 1-quart saucepan combine 3 cups water and chicken broth. Bring to boil; add spinach and mushrooms, soy sauce and cook for 1 minute. Serve hot.
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: China |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 31228 times. |
|
|
|
