1 pack of mini wonton wrappers (available at most grocery stores)
250g ground pork or chicken
2 cloves garlic, minced
1 teaspoon grated ginger
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
6 cups chicken broth
1 carrot, julienned
1 cup baby spinach or bok choy leaves
Optional: chopped cilantro and sliced green onions for garnish
Instructions:
Prepare the Filling:
In a mixing bowl, combine the ground pork or chicken, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Wontons:
Take a wonton wrapper and place about 1 teaspoon of the filling in the center.
Moisten the edges of the wrapper with a little water using your fingertip.
Fold the wrapper over the filling to create a triangle, pressing the edges firmly to seal. You can also bring the two opposite corners together to form a nurse’s cap shape if you prefer.
Cook the Wontons:
In a large pot, bring the chicken broth to a simmer over medium heat.
Carefully add the wontons to the simmering broth. Let them cook for about 5-7 minutes or until they float to the surface and the filling is cooked through.
Add Vegetables:
Once the wontons are cooked, add the julienned carrots and baby spinach or bok choy leaves to the pot.
Let the vegetables cook for 2-3 minutes until they are tender.
Serve:
Ladle the soup into bowls, making sure to include some wontons, carrots, and greens in each serving.
Garnish with chopped cilantro and sliced green onions if desired.
