Wonton Soup (or Fried Wonton)

• 1 lb. ground pork
• 1 pkg. frozen chopped spinach, thawed and squeezed dry
• 1 clove garlic, finely chopped
• 1 scallion, thinly sliced
• 1 to 2 tsp. salt
• 1 tsp. sherry (or any wine)
• 1 tsp. sesame oil
• 1 pkg. wonton wrappers
• Cold water for sealing
• 6 chicken stock, fresh
• canned

1. Filling: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
2. Wontons: Place 1 tsp.
3. of the filling in the center of each wonton wrapper.
4. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle.
5. With both hands, hold the triangle by the 2 widest corners and push down so that the filled center folds up.
6. Moisten one end and pinch the two ends firmly together.
7. Bring 2 quarts of water to a boil and drop in the wontons.
8. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes.
9. Drain the wontons.
10. Bring the stock to a boil in a pot, add the wontons and return again to a boil.
11. Serve at once.

ground pork, spinach, clove garlic, scallion, salt, sherry, sesame oil, wonton wrappers, water, chicken

Taken from www.foodgeeks.com/recipes/4026 (may not work)