Wonton Soup #2
Wonton wrappers can be bought at most Chinese delicatessens, or they can be made according to the recipe for Wonton dough.
Ingredients
- 1 lb Lean beef minced (ground)
- 2 Tbs Soy sauce
- piece Fresh root ginger peeled 2 1/2 cm (1 in) and finely chopped
- 1 tsp Salt
- 1 tsp Grated nutmeg
- 10 oz Chopped spinach
- 8 oz Wonton dough thinly rolled and cut into 36 squares, or 36 bought wonton wrappers
- 3 pints Chicken stock
- 1 bunch Watercress chopped
Instructions
- Put the beef, soy sauce, ginger, salt, nutmeg and spinach in a bowl and mix thoroughly until they are well blended.
- Lay the wrappers on a flat surface and put a little filling just below the centre. Wet the edges of the dough, then fold over one corner to make a triangle, pinching the edges together to seal. Pull the corners at the base of the triangle together and pinch to seal.
- Half-fill a large saucepan with water and bring to the boil. Drop in the wontons and return to the boil. Cook for 5 minutes, or until the wontons are tender but still firm. Remove from the heat and pour off the water. Return the wontons to the pan and pour in the stock.
- Bring to the boil, then stir in the watercress. Return to the boil. Transfer the soup to a warmed tureen and serve at once.
Calories: 301 kcal
Carbohydrates: 28 g
Protein: 26 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 1326 mg
Potassium: 788 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 4443 IU
Vitamin C: 14 mg
Calcium: 63 mg
Iron: 4 mg