2 oz cooked ground pork
1/4 cup chopped scallions (green onions)
2 teaspoon teriyaki sauce
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
20 wonton wrappers (3 x 3-inch squares; )
2 3/4 quart water, divided
3 pkt instant chicken broth and seaso; ning mix
1 cup shredded spinach
1/4 cup thinly sliced mushrooms
WONTONS: In small bowl combine pork, scallions, teriyaki sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1/2 teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. Cover and refrigerate until ready to use.
SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and, when wontons rise to surface, cook for 1 minute longer. Using slotted spoon, remove wontons to plate and set aside. Discard cooking liquid.
In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through.
Makes 4 servings; about 3/4 cup soup and 5 wontons each.
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