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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. | 2. Wontons: Place 1 teaspoon of filling in center of each wrapper. | 3. With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together. | 4. Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. | 5. To Cook: Bring 2 quarts of water to boil and drop in wontons. | 6. Return to boil, reduce heat and cook, uncovered for 5 minutes. | 7. Drain wontons. | 8. Pour the stock into pot and bring to boil, add wontons and return again to a boil. | 9. Serve at once. | 10. Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1		ground	1705.536	0.0	63.0958	159.0775
spinach	1	package	chopped thawed squeezed frozen	-	-	-	-
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
scallion	1		sliced	32.0	7.34	1.83	0.19
salt	1 -2	teaspoon		-	-	-	-
sherry wine	1	teaspoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
wonton wrapper	1	package		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
chicken stock	6	cups	canned	518.4	50.832	36.288000000000004	17.28

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.