Wonton Soup

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for passing along
this bit of wisdom:

You can't be a real country unless you have a beer and an airline.
It helps if you have some kind of a football team, or some nuclear
weapons, but at the very least you need a beer. - Frank Zappa

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            TODAY'S RECIPE
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This isn't the wonton soup you've had in Chinese restaurants in the
West. With about 10 wontons per serving, this soup is usually
served as a substantial one-dish meal in China.

Wonton Soup

1 lb (450 g) ground pork
1 10-ounce (280 g) package frozen spinach, thawed,
squeezed dry, and very finely chopped
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) finely chopped fresh ginger
Salt and freshly ground pepper to taste
1/2 lb (225 g) wonton wrappers
6 cups (1.5 L) chicken stock
1 cup (25 ml) chopped watercress or fresh spinach leaves

Combine the pork, spinach, soy sauce, ginger, salt, and pepper in
a bowl and mix thoroughly. Place about 1 teaspoon (5 ml) of the filling
just below the center of a wonton wrapper. Roll one corner of the wrapper
over the filling and tuck it under the filling. Moisten the exposed wrapper
with a finger dipped in water and roll the filling over the wrapper to make
a cylinder, leaving about 1/2 inch (1 cm) of the wrapper unrolled. Pull
the ends of the wrapper down and away from the exposed tip until they
meet and overlap, and press them together. Repeat with the remaining
filling and wonton wrappers. Bring the stock to a boil in a pot over high
heat. Add the wontons and simmer until tender but still firm (al dente),
5 to 6 minutes. Add the watercress and serve immediately. Serves 6
to 8.
Received on Tue Nov 15 10:15:03 2005