Title: Wonton Soup
Categories: Chinese, Soups
Yield: 4 Servings

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.

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