---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WONTON SOUP #1
  Categories: Chinese, Soups
       Yield: 4 servings
  
       2 oz Cooked ground pork
     1/4 c  Chopped scallions (green
            -onions)
       2 ts Teriyaki sauce
     1/2 ts Cornstarch
     1/4 ts Ground ginger
      20    Wonton wrappers (3 x 3-inch
            -squares)
            SOUP:
   2 3/4 qt Water, divided
       3    Pkt instant chicken broth
            -and seasoning mix
       1 c  Shredded spinach
     1/4 c  Thinly sliced mushrooms
  
   WONTONS:  In small bowl combine pork, scallions,
   teriyaki sauce, cornstarch and ginger, mixing well.
   Spoon an equal amount of pork mixture (about 1/2
   teaspoon) onto center of each wonton wrapper; moisten
   edges of wrappers with water and fold wrappers in
   half, triangle-fashion, enclosing filling and forming
   20 wontons.  Press edges together to seal; bring base
   corners of each triangle together, overlapping
   corners, and press to seal. Cover and refrigerate
   until ready to use.
   
   SOUP:  In 3-quart saucepan bring 2 quarts water to a
   boil.  Add wontons and, when wontons rise to surface,
   cook for 1 minute longer. Using slotted spoon, remove
   wontons to plate and set aside.  Discard cooking
   liquid.
   
   In 1-quart saucepan bring remaining 3 cups water to a
   boil; add broth mix and stir to dissolve.  Add spinach
   and mushrooms and cook for 1 minute; add wontons and
   cook until heated through.
   
   Makes 4 servings; about 3/4 cup soup and 5 wontons
   each.
   
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
   Fred Peters.
  
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