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Wonton Soup
(Hun - T'un - T'ang)
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This is not the wonton soup you may have come upon in restaurants. The Chinese call this "soup wonton" and serve it as a substantial lunch. The serving of wontons in each portion makes this a full-meal soup.
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| What You Need: |
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THE WONTONS
1 recipe wonton wrappers, or ½ pound ready-made wonton wrappers, or 1 pound ready-made egg-roll wrappers cut into 3½-inch squares
¾ pound lean boneless pork, finely ground
4 teaspoons soy sauce
¾ teaspoon finely chopped, peeled fresh ginger root
¾ teaspoon salt
¾ pound fresh spinach, cooked, drained, squeezed dry and finely chopped, or 1 ten-ounce package chopped frozen spinach
THE SOUP
6 cups chicken stock, fresh or canned
1 cup loosely packed fresh watercress leaves, or 1 cup fresh spinach leaves, torn into very small pieces
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| How To Cook: |
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1. In a large bowl, combine the pork, soy sauce, ginger and salt, and, using a spoon or your hands, mix them thoroughly. Then mix in the spinach.
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2. Place 1 teaspoon or so of the filling just below the center of each wrapper. Fold one side over the filling and tuck its edge under the filling.
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3. Then, with a finger dipped in water, moisten the exposed sides of the wrapper and roll up the filled cylinder, leaving ½ inch of wrapper unrolled at the top.
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4. Now take the two ends of the cylinder in the fingers of both hands and pull them down beneath the roll until the ends meet and overlap slightly. Pinch the ends firmly together.
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5. As each wonton is finished, place it on a plate and cover with a dry towel.
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6. In a 4- to 5-quart saucepan, bring 2 quarts of water to a boil and drop in the wontons.
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7. Return to a boil, reduce the heat to moderate and cook uncovered for 5 minutes, or until tender but still a little resistant to the bite.
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8. Drain the wontons through a colander. Pour the stock into the pan and bring to a boil, add the watercress or spinach and the wontons, and return again to a boil. Serve at once.
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