Wonton Soup

By Stef -

For the filling:
1/4 lb ground turkey
3 canned water chestnuts, finely chopped
3 green onions, including green parts, finely chopped
1 clove garlic, minced
1 tsp. peeled and minced fresh ginger
1 tsp. soy sauce
1/2 tsp. sesame oil
1 pinch sugar
Salt and pepper

About 24 wonton skins
Cornstarch
6 Cups chicken broth
1/2 tsp sesame oil
1/4 lb. baby spinach leaves
2 green onions, sliced

Combine the pork, water chestnuts, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and salt and pepper to taste. Mix well.

Lay out the wonton skins on a lightly floured work surface. Sprinkle a baking sheet with cornstarch, and have a small bowl of water nearby. Spoon 1 scant teaspoonful of the raw filling in the center of each wonton skin. Dip your finger in the water and moisten 2 perpendicular edges of 1 wonton skin. Fold it in half to make a triangle, with the 2 moistened edges meetig the 2 dry edges. Press the edges to seal them well, and press gently around the filling. Then moisten the 2 opposite points of the long sise of the wonton and press them together to form a little "cap" or bag. Place the completed wonton on the prepared baking sheet. Repeat with the reamining wontons.

Bring a large pot 3/4ths full of water to a boil over high heat. Working in batches, carefully add the wontons, cover, and return to a boil. Cook the wontons until they are al dente, 3-4 minutes longer. Using a strainer, carefully transfer them to a bowl.

Meanwhile, combine the stock and sesame oil in a large saucepan and bring to a boil over medium-high hear. Add the spinach leaves and simmer until the spinach is wilted but still bright green, about 2 minutes.

Dive the cooked wontons among warmed bowls. Ladle over the hot broth and garnish with the green onions. Serve immediately.

Makes 4-6 servings

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