 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This isn't really a soup, strictly speaking. It's more like delicious dumplings with a spoonful or two of broth ladled over them. Perfection! Ingredients:
1 lb ground pork |
2 ounces shrimp, minced |
1 egg |
2 tablespoons soy sauce |
1 tablespoon rice vinegar |
1 teaspoon sesame oil |
1/4 teaspoon chili oil |
2 green onions, minced |
1 celery rib, minced |
2 garlic cloves, minced |
1 teaspoon gingerroot, minced, about 1/2 in. root |
wonton skins |
2 (14 ounce) cans beef broth |
2 tablespoons soy sauce |
1 teaspoon sesame oil |
1 green onion, chopped |
1 garlic clove, minced |
2 cups spinach |
Directions:
1. For the Won Tons:.
2. Mix all Won Ton filling ingredients together in a medium bowl.
3. Spoon about a teaspoon of filling onto each Won Ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer.
4. Repeat until all filling is used.
5. Heat 3 quarts lightly salted water to a boil in a large soup pot.
6. Boil Won Tons about 5-7 minutes, or until cooked through. Test by cutting one in half with a knife, if unsure, to ensure filling is cooked through.
7. For the Broth:.
8. In a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil.
9. Add spinach and cook until wilted.
10. In a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.
|
|