Today’s recipe can be made at home or in the dorms all in one pot or crockpot. The cooking times for the soup is for boiling 12 wontons, but if you want to make extra or even just a quick snack, you can fry the filled wontons in veritable oil on high heat for 3-4 minutes, or until the filling is cooked through. The fried wontons are delicious dipped in sweet chili sauce.
Wonton:
1/4 pound ground pork
1/4 cup minced water chestnuts
1 tablespoon soy sauce
1 egg white, lightly beaten
1 teaspoon minced fresh ginger
12 wonton wrappers
1. Combine pork, water chestnuts, soy sauce, egg whites and ginger in a small bowl. Mix well.
2. One wonton wrapper at a time, take 1 teaspoon of the pork filling and place it in the middle of the wrap. Lightly wet the wrap’s edges with water, then take opposite corners together and crimp together the edges.
Soup Broth:
1 container (48 ounces) chicken broth
1 tablespoon soy sauce
1 1/2 cup chopped fresh spinach
1/4 cup sliced green onions
Shredded carrots
1 tablespoon dark sesame oil
1. In a large pot or crock pot, combine broth and soy sauce, and bring to a boil on high heat.
2. Reduce heat to medium and add wontons. Simmer for 5 minutes, or until filling is cooked through.
3. Stir in spinach, green onions, carrots and sesame oil. Remove from heat.
