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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.
