Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.
Ingredients[]
- 4 cups spinach leaves
- 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon black pepper
- 3/4 teaspoon chopped peeled fresh ginger
- 3/4 teaspoon dark sesame oil
- 2 garlic cloves, chopped
- 1 teaspoon salt, divided
- 36 wonton wrappers
- 1 large egg white, lightly beaten
- 2 teaspoons cornstarch
- 8 cups White Chicken Stock
- Crushed red pepper (optional)
Directions[]
- Place first 7 ingredients in a food processor; add 1/2 teaspoon salt.
- Pulse until coarsely chopped.
- Working with 1 wonton wrapper at a time (cover remaining wrapper with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of wrapper.
- Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal.
- Bring remaining 2 corners to center, pinching points to seal.
- Pinch 4 edges together to seal.
- Place wonton on a baking sheet sprinkled with cornstarch.
- Repeat procedure with remaining wrappers, chicken mixture, and egg white.
- Refrigerate 20 minutes.
- Bring stock to a simmer over medium heat; add 1/2 teaspoon salt.
- Add wontons; cook 4 minutes or until wontons float to top, stirring gently.
- Sprinkle with crushed red pepper, if desired.
Yield: 6 servings (serving size: 1 1/3 cups broth and 6 wontons)