Add all of the wonton ingredients to a large mixing bowl (except for the wrappers, of course) and mix well by hand for about 1-2 minutes
Assemble the wontons by taking a wrapper, lining the perimeter/edges of the wrapper with cold water using your finger (this serves as a glue), placing a pinball size of the rolled filling mixture in the center of the wrapper, taking the bottom edge to meet the top edge and sealing the edges of the wrapper together so that the meat is nice and tucked in like a rectangular pocket. Then, take the top flap of the wrapper where the two edges have been sealed together, lightly fold it upwards and lay it against the meat-filled portion of the wrapper while curving down the the two sides of the wonton so it forms a curved, rainbow shape where the bottom will become naturally pleated. Allow the curved sides to rest against the meat-filled portion of the wonton where it should stick. And that’s it! (NOTE: See step-by-step photos and the video above as that will be very helpful as a visual guide – you’ll get the hang of it really quickly after 2 or 3 wontons. And I suggest you have two people do this: one person to roll the meat into pinball-sized balls, placing it into the center of the wonton skin and the other to do the wrapping as it will be a lot less messy and avoid getting the filling meat on the outside of the wonton wrapper since it’s a different set of hands handling each task)
As the wontons are fully wrapped, place them one-by-one into a container and place an airtight lid on it when done. You should get about 40-50 wontons when all’s said and done
On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. We want it to come to a bubble as we prepare our soup for the wontons to cook in a timely fashion as they are delicate and we don’t want them overdone (NOTE: If you wish to do this on your stove top instead of pressure cooker, see the “Jeffrey Sez” section)
Add all the soup ingredients to the pot EXCEPT for the spinach, remaining scallions and chow mein noodles. Once you give everything a good stir, gently add in about 20-25 wontons one-by-one and top with the spinach BUT DO NOT STIR THESE as the wontons are delicate and we don’t want to pester them too much. (NOTE: As for the leftover wontons, simply leave them in the container and seal them with an airtight lid. Pop them in the fridge if you plan to use the rest the next day OR in the freezer where they’ll last for a few months!)
Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” for 0 (yes, zero) minutes at High Pressure. Quick release when done
Give the soup a LIGHT stir (the wontons will be a bit delicate) so the spinach gets evenly dispersed, add in the remaining scallions giving another light stir and serve immediately into bowls with desired wontons and soup in each. Feel free to top off each bowl with some chow mein noodlesDon’t want pork for the wonton filling? Use ground turkey, ground chicken or chopped, raw shrimp instead! You can also add some chopped, raw shrimp to the pork mixture above if you want some in there! About 1/4 pound should do nicely.
If you wish to make this soup on your stove instead of in your Instant Pot (for slightly firmer wonton skin), simply make the soup in a large pot, bring it to a low boil/simmer and then add in the uncooked wontons and allow to simmer/boil for 4 minutes, uncovered along with the spinach added. The wontons should cook nicely in that time. Then, turn off the heat and serve.
Given you’ll wrap about 40-50 wontons, you’ll have leftover wontons and can simply freeze the uncooked leftover wontons in an airtight container. When ready to eat, just add the desired amount of frozen (or thawed) wontons to the simmering soup in a pot on the stove and let cook for 5-10 minutes (test a wonton to make sure it’s heated and the meat is cooked). If making the leftover wontons the next day, you can put them in the fridge instead of the freezer (but I wouldn’t leave them in there for more than a day as the wonton skin will begin to dampen and get mushy). NOTE: If you add shrimp to the wonton mixture, the leftovers CANNOT be frozen and then re-thawed due to health/safety issues. So if you use shrimp in the wontons, they should all be cooked when made.
If you have leftover COOKED wontons, simply store them in a large container so they aren’t on top of each other (or they’ll stick together after a while and will rip when you take them apart) with about 1/4 cup of broth, secure them in an airtight container and pop in the fridge to reheat in the broth within the next 4 days.
If you don’t want any leftover wontons, simply halve the wonton recipe (but I suggest just making as written as you’ll have them ready to go in the future)!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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