From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978
For the dough
2 cups plain flour
2 large eggs
1 tsp. oil
a little cold water, if needed for the filling
10 oz. fresh or frozen spinach leaves
1 pound minced pork
1 tsp. dried ground ginger
2 spring onions, finely chopped
1 tsp. oil
3 tsp. soy sauce
salt and pepper to taste
a little dry sherry (optional)
For the soup
6 -7 cups hot, well-flavored chicken stock, (not bouillon)
a little chopped parsley for garnish
Serves 6 – 8
Cook the spinach leaves in salted water till tender. Drain. Pick out a few nice leaves for garnish and reserve. Put the rest back in the pot, and over a medium heat dry them until all the water has evaporated. Chop finely.
Make a dough by combining the flour, eggs, oil and, if needed, a little cold water. Knead it on a flat surface for a few moments. Shape into a ball and wrap in plastic. Refrigerate for 1 hour.
Mix-together the spinach, pork, ginger, spring onions, oil, soy sauce, salt, pepper and sherry (if used). Mix till well bler;ded.
Roll out the dough on a lightly floured surface as thin as you can. Cut into 2-inch circles (or squares or triangles).
Place 1 teaspoon of the filling onto each piece of dough and brush the edges with cold water. Now press the edges together to enclose the filling all around. Seal the seams well.
Drop the wantons into a pot of boiling, salted water. Simmer them, partially covered, for about 15 minutes.
Meanwhile, heat the chicken stock and transfer the cooked wantons to it with a slotted spoon. Also add the reserved spinach leaves.
Sprinkle with chopped parsley and serve piping hot.
Best when fresh. Soup can be reheated if necessary, but do not freeze.