1. Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. 2. Wontons: Place 1 teaspoon of filling in center of each wrapper. 3. With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together. 4. Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. 5. To Cook: Bring 2 quarts of water to boil and drop in wontons. 6. Return to boil, reduce heat and cook, uncovered for 5 minutes. 7. Drain wontons. 8. Pour the stock into pot and bring to boil, add wontons and return again to a boil. 9. Serve at once. 10. Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre. ---------------------------------------------------------------------------
Nutrition
Ingredients
