Ingredients
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32 ounces rich chicken broth
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1 slice fresh gingerroot, the size of a quarter
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2 tablespoons spinach or 2 tablespoons parsley, fresh,shredded
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1 (10 ounce) box frozen snow peas or 1 (10 ounce) box fresh snow peas, strings removed and cut in 1/2
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1/2 lb ground pork
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1 tablespoon scallions or 1 tablespoon green onion, finely chopped
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2 tablespoons spinach or 2 tablespoons leafy greens, chopped
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1 tablespoon sesame oil
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1/2 teaspoon salt
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1/4 teaspoon sugar
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2 teaspoons dark soy sauce
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12 wonton wrappers
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2 scallions or 2 green onions, whole
Instructions
- 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.