Homemade Wonton Soup
4 cups fat-free
To wrap wonton: place a wonton skin with one point toward you. Spoon about 2 tsp. of the filling just off-center of skin. Fold bottom point of wonton skin over filling. Roll wonton once to cover filling, leaving about 1 inch unrolled at the top of the skin. Grasp the left and right-hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling.
In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place 20 of the wontons, one at a time, into boiling water. Reduce heat. Simmer for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain and rinse with cool water. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender. Remove ginger and discard. Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop. Sprinkle cilantro atop each soup bowl, if desired.
COOKS NOTE: You can
make the wonton ahead of time and freeze. To freeze extra wontons, place
filled wontons on a baking sheet in a single layer. Freeze until solid.
When frozen, place wontons in 2 freezer bags or containers and freeze
until needed, up to 3 months.
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