Wonton Soup #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Cooked ground pork,
1/4 cup: Chopped scallions, green onions
2 tsp: Teriyaki sauce,
1/2 tsp: Cornstarch,
1/4 tsp: Ground ginger,
20: Wonton wrappers, 3 x 3-inch squares
SOUP:,
2 3/4 quart: Water, divided
3: Pkt instant chicken broth and seasoning mix,
1 cup: Shredded spinach,
1/4 cup: Thinly sliced mushrooms,
Directions:
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp