Fried wontons, wonton soup,wonton recipe

Cooking Recipe: Put Wontons in your soup, fry wontons for
an appetizer,wonton DIPPING SAUCE,and wonton wrappers.

Ingr:
1/2 (10 oz.) pkg. frozen chopped spinach or mustard green

1/2 lb. ground pork or veal

1 tbsp. sherry

1 tbsp. soy sauce

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. minced fresh ginger

1 egg

1/2 tbsp. cornstarch dissolved in -1 tbsp. water

Dash of white pepper

60 wonton wrappers (each 3 x 3 inches)
Partially thaw frozen spinach or mustard green and lightly squeeze out liquid

(leave some liquid in).

Mix thoroughly with rest of the filling ingredients.
Have 1/2 cup cold water ready.

Cover the stack of wonton wrappers with a damp cloth or paper towel

while wrapping to prevent them from drying out.

Place 1 teaspoon filling just below the center from drying out.

Place 1 teaspoon filling just below the center at a corner of a wrapper.

Fold the corner over the filling and roll toward the center,

leaving 1 inch of the opposite corner unrolled.

Dip a finger in the water and moisten one end of the rolled wrapper.

Take the two rolled ends in the fingers of both hands and

pull them toward each other until the ends meet and overlap.

Pinch the ends firmly together to seal.

As each wonton is finished,

place it on a tray and cover with dry towel until ready to cook.

At this stage the wonton can also be frozen on a tray,

then transferred to a plastic bag or container.

* They will keep in the freezer for several weeks.

When ready to serve,

cook in boiling water for 2 minutes longer without defrosting.
In a large pot bring 2 quarts water to a boil and

drop in the desired number of wontons. Bring to a boil again.

Add 1/2 cup cold water to stop boiling.

Then bring to a boil once more.

Repeat adding cold water at least one more time.

When the wontons are done,

they will float to the top.

Drain in a colander.

*To serve as wonton soup:

1 c. water

5 tsp. minced scallion

5 tsp. soy sauce

2 1/2 tsp. sesame oil,

plain or hot Pepper to taste
Bring the chicken broth and water to a boil.

Divide the scallion, soy sauce, and

sesame oil at the bottom of 5 individual soup bowls.

Pour the hot broth over these.

As a soup coarse, add 25 drained, cooked wontons for 5 servings.

As a light meal, add 60 drained cooked wontons for 5 servings.

*To serve pan fried wontons as an appetizer:
After the wontons have been cooked in boiling water,

drain and cool completely.

Panfry them in a little oil to produce a brown crust on both sides.

Serve with soy sauce, sesame oil, and wine vinegar as a dip.

DIPPING SAUCE:
4 tbsp. soy sauce

2 tsp. sesame oil, plain or hot

2 tsp. wine vinegar

2 tsp. sugar