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Post by ellise on Oct 15, 2005 11:55:31 GMT 10
1 pound ground pork 2 Tbsp. soy sauce 2 tsp. fresh ground ginger 1 tsp. salt 1 10-oz. package of frozen spinach, defrosted and squeezed dry then finely chopped 1/2 pound ready-made wonton wrappers 6 cups chicken broth 1 cup watercress leaves or fresh spinach cut into very small pieces 1/4 cup scallions chopped into small pieces
Combine pork, soy sauce, ginger and salt in a large bowl and mix well. Add the chopped spinach. Place 1 tsp. of the filling just below the center of the wonton wrapper. Fold one side over the filling and tuck the edge of that side under the filling. Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about 1/2 inch of the wrapper unrolled at the top. Pull the unrolled ends together and pinch them together. When all the wontons are assembled, add them to boiling water in a large (5-quart) saucepan. Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still have some al dente (or whatever the Chinese equivalent of al dente is). Drain wontons in a colander (you do not need to reserve any of the water). Add the chicken broth to the pan and bring to a boil. Add the watercress or spinach and scallions and the wontons. Return to a boil and serve immediately.
The Skinny: Use lean ground pork and fat free chicken broth.
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