Quick & Easy Chinese (9 page)

To make the won tons: Combine the pork, green onion, soy sauce, sesame oil, and salt in a medium bowl. Stir to mix everything evenly.

Prepare to fold the won tons by arranging the following on a table where you can sit and work: the package of won ton wrappers, measuring spoons, a small bowl of water to use when sealing the filled won tons, a cutting board or tray on which to lay out the wrappers as you fill them, and a platter or cookie sheet on which to place the filled won tons as you work.

Place a wrapper before you, and put about 1 teaspoon of filling in the center of the wrapper. Moisten the edges of the wrapper with a little water and fold it into a triangle shape. Press the edges together to seal it well. Bring the two bottom corners of the triangle together, and seal them with a little water, making a plump little envelope with the top point free. Set aside and continue filling wrappers. You will have around 40 won tons. (To freeze them, place them on a platter which will fit in the freezer, at least 1 inch apart. When they are completely frozen, place them in a reseal able plastic bag or airtight container and store for up to 1 month. Don’t thaw them but allow an extra few minutes’ cooking time.)

To cook the won tons, bring 12 cups water to a rolling boil in a large pot over high heat. Have the 3 cups cold water handy, along with a 1-cup measure. Drop the won tons into the boiling water one by one, stirring now and then to keep them separate. As soon as the water returns to a boil, add 1 cup of the cold water to stop the boiling.

When the water boils again, add another cup of cold water. When it boils a third time, add the last cup of water. When it boils again, scoop the wontons out gently and drain well. Transfer to a large serving bowl or tureen in which you will serve the soup, and cover it to keep them warm while you make the soup.

To make the soup: In a small saucepan over medium heat, bring the chicken stock to a boil. Place the spinach leaves in the serving bowl over the won tons and carefully pour the hot chicken stock over them. Sprinkle the green onion and cilantro on top, and serve at once. Provide soup bowls with spoons for soup and chopsticks or forks for won tons. Serve 5 or 6 won tons into each guest’s bowl along with some spinach, green onion, and cilantro, top off with chicken stock, and serve hot.

Two 14½-ounce cans creamed corn (about 3 cups)

2 cups chicken stock

2 tablespoons dry sherry, Shaoxing rice wine, or white wine

1 teaspoon salt

¼ cup chopped ham, cooked crabmeat, salmon, or shrimp

1 teaspoon Asian sesame oil

3 tablespoons finely chopped green onion