½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers
4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced
Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.
Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.
Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.
Just before serving, stir in spinach until wilted.
Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.
Lisa C. . . . .