Wonton soup #1

Yield: 4 servings

Measure Ingredient
2 ounces Cooked ground pork
¼ cup Chopped scallions (green onions)
2 teaspoons Teriyaki sauce
½ teaspoon Cornstarch
¼ teaspoon Ground ginger
20 Wonton wrappers (3 x 3-inch squares)
SOUP:
2¾ quart Water, divided
3 Pkt instant chicken broth and seasoning mix
1 cup Shredded spinach
¼ cup 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 ½ 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 ¾ cup soup and 5 wontons each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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