Serves: 8
Total Calories: 870

1/4 pound ground pork
1/4 pound shrimp shelled, chopped
2 tablespoons water chestnuts chopped
1 tablespoon cornstarch
1 tablespoon sherry
1 tablespoon soy sauce
2 green onions minced
1/2 teaspoon sesame oil
1 egg lightly beaten
1/4 teaspoon salt
2 teaspoons parsley minced fresh
1 pound wonton wrappers about 50
* See note below.
8 cups chicken broth
2 tablespoons soy sauce
1 tablespoon sherry
1/4 teaspoon hot pepper sauce
2 pieces ginger root fresh, 1/4 -inch thick
1 cup spinach fresh leaves, shredded
2 green onions thinly sliced
* See note below.

* Mix ingredients with exception of wrappers. Place 1 teaspoon filling in center of each wrapper. Moisten outside edges with water, fold into triangle. With point of triangle facing away from you, gently bring both sides down toward you, cross ends of dough, and anchor by pressing together. Cover all wrappers to keep from drying. Soup: * In a large saucepan, bring broth, soy sauce, sherry, hot pepper sauce and ginger to boil reduce heat, simmer 15 minutes. Remove ginger. Gently place 8 to 10 filled wontons into broth cook 7 to 7 minutes. Remove wontons from broth with slotted spoon keep warm. Repeat process until 32 are cooked. Drop spinach into broth, remove from heat. To serve, place 4 wontons in each serving bowl spoon over broth and sprinkle with sliced onion. Fried Wontons: Heat 3 to 4 cups peanut oil to 375°. Place 4 or 5 frozen wontons in oil, brown on all sides, about 3 to 4 minutes remove and drain on paper towels. Serve with following sauces.

Appetizer-size Egg Rolls: Place 1 teaspoon Shrimp and Pork Filling diagonally in center of each wonton wrapper, dampen edges. Fold wrapper over filling to resemble an open envelope and roll into a cylinder. Fry as above. Serve with following sauces.

Plum Sauce: Mix 1 10-ounce jar plum preserves with 2 tablespoons vinegar, pinch red pepper flakes, 2 garlic cloves, minced, 2 teaspoons minced fresh ginger root, and 1/4 cup water simmer for 10 minutes.

Mustard Sauce: Mix 1/3 cup water, 2 tablespoons dry sherry, and 1 tablespoon dry mustard until well blended.

Sweet Sour Sauce: In small saucepan blend 1/3 cup brown sugar with 1 tablespoon each cornstarch, dry sherry, soy sauce, 1/4 cup vinegar, 2 teaspoons each minced garlic and fresh ginger root in 3/4 cup water. Bring to boil, simmer, stirring for 5 minutes or until thickened.

Nutritional Facts:

Serves: 8
Total Calories: 870
Calories from Fat: 157

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