Wonton Soup or Fried Wonton
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"Had never made wontons before....we left out the spinach and the scallion, and did the stock half chicken,half beef and it was delicious, the other thing we added to the stock was the leftover pork mixture and that made it super delicious"- Kitkat65
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Wonton Soup or Fried Wonton Preparation
FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot, add the wontons and return again to a boil. Serve at once. FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors doeuvre. Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters.
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