Ingredients:
32 ounces rich chicken broth
2 scallions or 2 green onions, whole
1 slice fresh gingerroot, the size of a quarter
2 tablespoons spinach or 2 tablespoons parsley, fresh,shredded
1 (10 ounce) boxes frozen snow peas or 1 (10 ounce) boxes fresh snow peas, strings removed and cut in 1/2
1/2 lb ground pork
1 tablespoon scallions or 1 tablespoon green onions, finely chopped
2 tablespoons spinach or 2 tablespoons leafy greens, chopped
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon sugar
2 teaspoons dark soy sauce
12 wonton wrappers
2 quarts water
1 teaspoon salt
1/2 cup cold water
Directions:
Additional salted water is to be used to pre-cook won tons before placing in broth.
Put water and 1 tsp salt in a stock pot; when all wrappers are filled, heat water to a boil.
Combine stock ingredients (excepting snow peas,) in a 2 quart stock pot; gently simmer while preparing won tons.
Mix all filling ingredients in a pie pan, then flatten mixture to cover the base of the pan; divide (as cutting a pie) into 12 wedges so each won ton will contain similar amounts of filling.
Keep unfilled/filled wrappers covered with a damp towel to keep them from drying.
Place each portion of filling on the center of a wrapper; moisten the edges of the wrapper with water, then fold like an envelope, making sure all edges are adhered.
When all wrappers are filled, gently drop into boiling salted water; add 1/2 cup cold water and return to a boil, stirring gently so won tons don’t stick to bottom of pan.
When won tons begin to float, cook for an additional minute then remove from water and drain; won tons will adhere to each other, so separate them.
Remove scallions/green onions and ginger slice from simmering broth and add halved snow peas and drained won tons; heat thoroughly, then portion 3 won tons in 4 bowls, with snow peas and broth divided among the bowls.
Servings: 4
Time preparation: 60 min.
Time total: 60 min.