Classic Wonton Soup Recipe: Easy & Delicious

INGREDIENTS

1/4 pound ground pork, chicken or turkey 1/4 cup finely chopped water chestnuts 2 tablespoons soy sauce, divided 1 egg white, lightly beaten 1 teaspoon minced fresh ginger 12 wonton wrappers 1 can (46 ounces) chicken broth 1‑1/2 cups sliced fresh spinach leaves 1 cup thinly sliced cooked pork (optional) 1/2 cup diagonally sliced green onions 1 tablespoon dark sesame oil Shredded carrot for garnish

PREPARATION:

1. Combine ground pork, water chestnuts, 1 tablespoon soy sauce, egg white and ginger in small bowl; mix well.
2. Place 1 wonton wrapper with point toward edge of counter. Mound 1 teaspoon filling toward bottom point. Fold bottom point over filling, then roll wrapper over once. Moisten inside points with water. Bring side points together below the filling, overlapping slightly; press together firmly to seal. Repeat with remaining wrappers and filling.* Keep finished wontons covered with plastic wrap, while filling remaining wrappers.

   *Wontons may be made ahead to this point; cover and refrigerate up to 8 hours or freeze up to 3 months. Proceed as above, if using refrigerated wontons. Increase simmer time to 6 minutes, if using frozen wontons.

3. Combine broth and remaining 1 tablespoon soy sauce in large saucepan. Bring to a boil over high heat. Reduce heat to medium; add wontons. Simmer, uncovered, 4 minutes.
4. Stir in spinach, cooked pork, if desired, and onions; remove from heat. Stir in sesame oil. Ladle into soup bowls. Garnish with shredded carrot.

This recipe appears in: Chinese