Wonton Soup
1 lb. ground pork, chicken or turkey
1 C finely chopped water chestnuts
¼ C Soy Sauce, divided
4 egg whites, lightly beaten
4 Tsp minced fresh ginger
24 Wonton Wrappers
4 Can (46 oz) chicken broth
4 C sliced fresh spinach leaves
2 C thinly sliced pork
1 C diagonally sliced green onions
4 Tbs dark sesame oil
Shredded Carrot (optional)
Combine ground pork, water chestnuts, 4 Tbs. soy sauce, egg whites and ginger
In a medium size bowl: mix well.
Place 1 wonton wrapper with point toward edge of counter. Mound 1 teaspoon filling toward bottom point. Fold bottom point over filling, then roll wrapper over once. Moisten inside points with water. Bring side points together below the filing, overlapping slightly; press together firmly to seal. Repeat with remaining wrappers and filling. Keep finished wontons covered with plastic wrap while filling remaining wrappers.
Combine broth and remaining soy sauce in a large saucepan. Bring to a boil over high heat. Reduce heat to medium; add wontons. Simmer, uncovered, 4 minutes.
Stir in spinach, cooked pork and onion, remove from heat. Stir in sesame oil. Ladle in to soup bowls. Sprinkle with shredded carrot, if desired.
Wonton Chips
4 Tbs soy sauce
¼ C peanut or vegetable oil
2 tsp sugar
1 tsp garlic salt
48 wonton wrappers
Nonstick cooking spray
Preheat oven to 375 degrees. Combine soy sauce, oil, sugar, and garlic salt in a medium sized bowl; mix well.
Cut each wonton wrapper diagonally in half. Place on large cookie sheet coated with nonstick cooking spray. Brush soy mixture lightly over both sides of skins.
Bake 4-6 minutes or until crisp and lightly browned, turning after 3 minutes. Transfer to cooling rack; cool completely.
Wonton Salsa
2 C diced, unpeeled cucumber
1 C chopped red bell pepper
1 C thinly chopped green onions
2/3 C coarsely chopped fresh cilantro
4 Tbs Soy Sauce
2 Tbs rice vinegar
1 Clove garlic, minced or 2 tsp minced garlic fresh from the bottle
1 Tsp dark Sesame Oil
½ Tsp red pepper flakes
Combine cucumber, bell pepper, onions, cilantro, soy sauce, rice vinegar garlic, oil and red pepper flakes in medium bowl until well blended. Cover and refrigerate until ready to serve.
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