Side Pannel
Wonton Soup
Ingredients List
- 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
Directions
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.
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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