6 Cups Chicken Stock ( home made is the best)
1 Package of Wonton Skins
1 8 ounce pkg. Fresh Spinach
1 Pound of Ground Pork
2 Tablespoons of Soy Sauce
½ Teaspoon of grated fresh Ginger ( in the 70's I used about the same amount powder)
Salt and Pepper to Taste
Bok Choy sliced —Picholine
In a saucepan fry pork till cooked thoroughly add ginger,soy sauce and spinach. Cook till the the spinach is wilted and ingredients are melded. Let cool thoroughly.
Heat chicken stock and slice Bok Choy and set aside. Make your Wontons: have a small bowl of water to the side to seal your wontons. On a cutting board lay a wonton pointed side up on cutting board.With finger dipped in water wet all edges of wonton and pick up about a teaspoon amount of pork spinach mixture that is now cooled and place in center of wonton.Fold over point to point and press edges to seal. Try to keep edges sealed with no pork pushing through. Continue till all wontons are made, you will place each constructed wonton on a parchment lined cookie sheet till finished. At this point you could freeze wontons for later or place in boiling water till the wontons float to top and then add to heated chicken stock with Sliced Bok Choy.
i made this with stir fried chicken and rice and egg rolls, dessert was almond cookies and ice cream...we sat on the floor around a low table with our chopsticks in hand...i served Saki even though it was more Japanese than Chinese...what fun!
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