Wonton wrappers can be bought at most Chinese delicatessens, or they can be made according to the recipe for Wonton dough.
1/2 kg (1 lb) Lean beef, minced (ground)
2 Tbs Soy sauce
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 tsp Salt
1 tsp Grated nutmeg
275 g (10 oz) 1 2/3 cups Chopped spinach
225 g (8 oz) Wonton dough, thinly rolled and cut into 36 squares, or 36 bought wonton wrappers
1 3/4 litre (3 pints) 7 1/2 cups Chicken stock
1 bunch Watercress, chopped
1. Put the beef, soy sauce, ginger, salt, nutmeg and spinach in a bowl and mix thoroughly until they are well blended.
2. Lay the wrappers on a flat surface and put a little filling just below the centre. Wet the edges of the dough, then fold over one corner to make a triangle, pinching the edges together to seal. Pull the corners at the base of the triangle together and pinch to seal.
3. Half-fill a large saucepan with water and bring to the boil. Drop in the wontons and return to the boil. Cook for 5 minutes, or until the wontons are tender but still firm. Remove from the heat and pour off the water. Return the wontons to the pan and pour in the stock.
4. Bring to the boil, then stir in the watercress. Return to the boil. Transfer the soup to a warmed tureen and serve at once.
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