Ag'S Wonton Soup

• Wonton Filling
• 1 lb lean ground pork
• 1 bunch green onions
• 1/3 bunch celery
• 2 Tbsp soy sauce
• 1 Tbsp cooking sherry
• 1 egg
• 1 tsp cornstarch
• 1 package wonton skins (50-60)
• Soup
• 8 Cups chicken broth
• 1/3 Cup cooking sherry
• 1 Tbsp sugar
• 1 medium piece of Ginger
• 8 oz fresh Shiitake mushrooms
• 8 oz fresh white button mushrooms
• 8 oz fresh baby spinich
• salt and pepper to taste

1. Wontons
2. Chop green onions and celery very fine and combine with all other wonton ingredients in a large bowl to form the filling.
3. Remove the wonton skins from package and wrap lightly in a damp paper towel to prevent them from drying out. Remove the skins one at a time, and place a small spoon of the filling on the center of the skin. Use your finger dipped in water to moisten 2 sides of the skin and gently fold over to make a triangle. Gently press the sides together to seal the wonton. Now moisten one of the end corners with water and gently press the 2 far ends of the wonton together.
4. Place on a cookie sheet and cover with another damp paper towel as you fill all of the skins. When the cookie sheet is full, place in the freezer until wontons are frozen, about 2 hours. Once they're frozen, carefully place them in a large freezer container or bag and store in the freezer for cooking. These will keep up to 2 months in the freezer.
5. Soup
6. Slice mushrooms and spinich into bite size pieces. Julianne Ginger into small pieces and heat with broth, sherry and sugar over medium heat in a large stock pot until hot. Add mushrooms and simmer until they begin to soften. Add wontons and cook for 8-10 minutes. Add chopped spinich and cook 2-3 minutes more, serve immediately.

filling, lean ground pork, green onions, celery, soy sauce, cooking sherry, egg, cornstarch, wonton skins, chicken broth, cooking sherry, sugar, ginger, shiitake mushrooms, white button mushrooms, salt

Taken from www.epicurious.com/recipes/member/views/ags-wonton-soup-1217163 (may not work)