Wonton Soup


1 lb. ground raw chicken
1/3 c. finely chopped canned water chestnuts
2 T. chopped green onion
1 T. soy sauce
2 t. grated fresh ginger
1 t. rice vinegar
1 t. finely chopped garlic
1 t. toasted sesame oil
1/2 t. sugar
1 pkg. (14 oz.) wonton wrappers (about 60)
4 can (14 oz. each) chicken broth
1/2 t. soy sauce
1 c. fresh baby spinach or chopped fresh spinach

FILLING: Combine chicken, water chestnuts, green onions, 1 T. soy sauce, ginger, vinegar, garlic, sesame oil and sugar. Cover and chill for 15 minutes.

Meanwhile, line 2 jelly roll pans with waxed paper; set aside. In center of wonton wrapper, place 1 1/2 t. chicken mixture. Brush the edge of wrapper with water; fold sides of wrapper together to form a triangle; lightly pinch and seal. Bring long ends over center, overlapping slightly. Transfer to prepared pan and cover loosely with a sheet of waxed paper. Repeat for remaining filling and wrappers, dividing the wontons between both pans. Cover with plastic wrap and refrigerate 1 pan of wontons. (Freeze remaining wontons for 1 hour or until firm. Transfer to large resealable freezer storage bag and freeze for up to 2 weeks).**

Bring a large Dutch oven of salted water to boiling. In another large stock pot bring broth and the 1/2 t. soy sauce to boiling; reduce heat and simmer, uncovered, for 10 minutes. When salted water comes to a boil, add 1/3 of the refrigerated wontons. Cook until wontons begin to float to the surface, about 1 to 2 minutes; carefull stir wontons to prevent sticking. Using slotted spoon, transfer to simmering broth. Repeat with remaining refrigerated wontons; add spinach and heat through.

***To cook frozen wontons, prepare soup as directed, except cook the frozen wontons (do not defrost) in boiling water for 2 to 4 minutes.