Wonton Soup Or Fried Wonton

Ingredients

• 1 lb lamb, ground
• 1 package frozen chopped spinach, thawed and squeezed dry
• 1 clove garlic, finely chopped
• 1 scallion, thinly sliced
• 1 -2 teaspoon salt
• 1 teaspoon sherry wine (or any wine)
• 1 teaspoon sesame oil
• 1 package wonton wrapper
• 1/2 cup water
• 6 cups chicken stock (fresh or canned (2 or 3 cans with water added)

Recipe

• 1 filling: mix lamb, 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.