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Wonton soup #1

Yield: 4 Servings

Ingredients:

• 2 oz Cooked ground pork
• 1/4 c Chopped scallions (green -onions)
• 2 ts Teriyaki sauce
• 1/2 ts Cornstarch
• 1/4 ts Ground ginger
• 20 Wonton wrappers (3 x 3-inch -squares) SOUP:
• 2 3/4 qt Water divided
• 3 Pkt instant chicken broth -and seasoning mix
• 1 c Shredded spinach
• 1/4 c Thinly sliced mushrooms

Instructions:

WONTONS: In small bowl combine pork scallions teriyaki sauce cornstarch and ginger mixing well. Spoon an equal amount of pork mixture (about 1/2 teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half triangle-fashion enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together overlapping corners and press to seal. Cover and refrigerate until ready to use. SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and when wontons rise to surface cook for 1 minute longer. Using slotted spoon remove wontons to plate and set aside. Discard cooking liquid. In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through. Makes 4 servings; about 3/4 cup soup and 5 wontons each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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