Sunday, February 18, 2007
20 pieces soft wonton skins
6 ounces minced pork
6 ounces spinach / Chinese kale
4 ounces soy sauce
¼ teaspoon finely chopped garlic & corainder root
1/8 teaspoon black pepper
1 ounce chopped mushroom
26 ounces water
-first mix the pork, chopped garlic & coriander root, black pepper and mushroom in a bowl.
-next place a dime size portion of the pork mixture in the center of a wonton skin.
-pinch the end together so it looks like a tear drop.
-start heating the water.
-add the wonton.
-bring to boil.
-in another pot, boil the (chicken) soup for 3 ½ minutes.
-in your serving bowl add the soy sauce
-do not add this to the boiling soup!
-when the wonton are cooked, place the cooked wonton into the bowl.
- then place the chicken soup in the serving bowl over the spinach, wonton and soy sauce
-garnish with the roasted garlic, many of sliced roasted porks and sprinkle with finely chopped spring onion & coriander leaves and with a dash of ground black pepper.