"Even though wontons in broth have been established here as a traditional soup [course]," says Irene Kuo in her book The Key to Chinese Cooking (Knopf, 1977), "in China the dish is considered a snack." Continue...
Yield: serves 4-6
- 8 cups plus 2 tbsp. Chicken Stock
- 3 whole scallions plus 1 tbsp. minced
- 1 (3") piece fresh ginger, peeled (2" sliced into thin coins, 1" finely chopped)
- Kosher salt, to taste
- 2¼ tsp. cornstarch
- ¼ lb. ground pork
- 1 tbsp. soy sauce
- 2¼ sherry
- 1 tsp. sesame oil
- Pinch of sugar
- 20 (3 1⁄2") square wonton wrappers
- 1 packed cup spinach leaves, torn into large pieces
- Put 8 cups of the chicken stock, whole scallions, sliced ginger, and salt into a large pot. Bring to a boil over medium-high heat, then reduce heat to medium-low; cover and simmer until flavors have come together, about 10 minutes. Remove broth from heat and set aside.
- Put remaining 2 tbsp. chicken stock and cornstarch into a large bowl and stir to combine. Add remaining scallions, remaining ginger, pork, soy sauce, sherry, sesame oil, and sugar and stir well to make a filling for the wontons.
- Fill a cup with water; set aside. Arrange a wrapper in front of you so that it looks like a diamond; dip your finger in the water and moisten the 4 edges of the wrapper. Place about 1 tsp. of the filling in center of wrapper; fold in half over filling to make a triangle. Press firmly along sides to seal and remove all excess trapped air. Moisten the left and right corners, then draw them together and pinch to seal. Place stuffed wonton on a wax paper-lined sheet pan; cover with a towel. Repeat with remaining filling and wrappers.
- Bring reserved broth to a boil, covered, over medium-high heat. Reduce heat to medium-low; add wontons. Cook, stirring occasionally, until wonton filling is firm and cooked through, about 5 minutes. Stir in spinach; cook for 30 seconds more. Ladle into bowls and serve hot.