Ingredients
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1 lb ground pork
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1 egg
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1/4 teaspoon chili oil
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1 celery rib, minced
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2 garlic cloves, minced
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1 teaspoon gingerroot, minced, about 1/2 in. root
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wonton skins
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2 (14 ounce) cans beef broth
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1 green onion, chopped
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2 ounces shrimp, minced
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1 teaspoon sesame oil
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2 tablespoons soy sauce
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2 green onions, minced
Instructions
- For the Won Tons:
- Mix all Won Ton filling ingredients together in a medium bowl.
- Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
- Repeat until all filling is used.
- Heat 3 quarts lightly salted water to a boil in a large soup pot.
- Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
- For the Broth:
- In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
- Add spinach and cook until wilted.
- In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.