Wonton Soup

Ingredients

1 cup ground pork

1 green onion (with tops), chopped

2 teaspoon soy sauce

½ teaspoon cornstarch

¼ teaspoon ground ginger

24 wonton skins

5 cups water

4 cups chicken stock (see our chicken stock recipe)

4 cups water

1 tablespoon soy sauce

1 cup spinach, cut into  thin pieces

1. Cook pork and green onions, stirring sometimes, until pork is done; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated for 24 hours.)

2. Boil water in a Dutch oven. Put in wontons. Bring to a boil; reduce heat. Simmer uncovered 2 minutes. Heat chicken stock, 4 cups water and 1 tablespoon soy sauce to boiling in the dutch oven. Add spinach. Simmer. Use 3 wontons per serving.

Serves 8