Yield: 4 servings
|2 ounces||Cooked ground pork|
|¼ cup||Chopped scallions (green onions)|
|2 teaspoons||Teriyaki sauce|
|¼ teaspoon||Ground ginger|
|20 \N||Wonton wrappers (3 x 3-inch squares)|
|2¾ quart||Water, divided|
|3 \N||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.