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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
40 wonton wrappers |
1 large egg white, lightly beaten |
2 teaspoons cornstarch |
8 cups white chicken stock |
crushed red pepper (optional) |
Directions:
1. Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each 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.
3. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.
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