Pork and Water Chestnut Sausage Wontons in Watercress and Shiitake Mushroom Soup

• 1/2 pound Pork and Water Chestnut Sausage (page 54)
• 20 to 22 square wonton wrappers
• 6 cups chicken broth (page 5)
• 1 large shiitake mushroom (3/4 ounce), stemmed and thinly sliced
• 1 cup packed watercress leaves and tender stems, preferably hydroponic
• Kosher salt

1. To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper.
2. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle.
3. Press the edges together with a fork to seal.
4. As the wontons are made, transfer them to a plate.
5. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
6. To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat.
7. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes.
8. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
9. When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan.
10. Reheat gently, then ladle into individual bowls and serve right away.

water, wrappers, chicken broth, shiitake mushroom, kosher salt

Taken from www.epicurious.com/recipes/food/views/pork-and-water-chestnut-sausage-wontons-in-watercress-and-shiitake-mushroom-soup-389427 (may not work)