Wonton Soup

[kaci]

Wonton Soup



To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.

4 cups spinach leaves
3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
1 tablespoon low-sodium soy sauce
3/4 teaspoon black pepper
3/4 teaspoon chopped peeled fresh ginger
3/4 teaspoon dark sesame oil
2 garlic cloves, chopped
1 teaspoon salt, divided
40 wonton wrappers
1 large egg white, lightly beaten
2 teaspoons cornstarch
8 cups White Chicken Stock
Crushed red pepper (optional)


Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse
until coarsely chopped.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a
damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into
center of each wrapper. Moisten edges of wrapper with egg white; bring 2
opposite corners to center, pinching points to seal. Bring remaining 2
corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure
with remaining wrappers, chicken mixture, and egg white. Refrigerate 20
minutes.

Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add
wontons; cook 4 minutes or until wontons float to the top, stirring gently.
Sprinkle with crushed red pepper, if desired.

Yield: 6 servings (serving size: 1 1/3 cups broth and 6 wontons)