2 oz cooked ground pork
1/4 cup chopped scallions
2 teaspoons teriyaki sauce
1/2 teaspoons cornstarch
1/4 teaspoons ground ginger
20 wonton wrappers, 3 x 3 inch squares
2 3/4 quarts water, divided
3 packets instant chicken broth and seasoning mix
1 cup shredded spinach
1/4 cup thinly sliced mushrooms
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
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.