Wonton Soup

1. 1

   Combine the flour, salt and baking powder; then add the water little by little until mixture resembles a coarse meal soft but not too wet. Depending on the flour, you may have to use a little less or more water.

2. 2

   Bring stock to a simmer medium heat, and drop wonton into it. Add torn spinach, and when stew comes to a boil, turn heat to low and simmer for about 2 minutes. Season to taste with light sauce or salt.

3. 3

   Form it into a ball and a floured surface work and knead it about 5 minutes. Dusting with flour when necessary, until dough is smooth and no longer sticky. Cover with a damp cloth and let it rest for 30 minutes. Divide dough in half. Cover 1 piece with damp cloth and roll the other into a thin sheet on a floured surface so it's about 9 1/2 inches wide, 18 inches long and 1/16 inches thick.

4. 4

   Dust the surface of the dough generously with cornstarch. Trim the edges and cut the sheet crosswise into 6 3 inch strips. Stack the strips and cut crosswise 3 times to make 3 inch squares. Repeat with the other piece of dough. You'll get 36 to 40 sq. wrappers.

5. 5

   Don't waste the scraps cut them into small pieces and deep fry, them until lightly brown. They're good sprinkled over a creamy soup or just as is a small munch sprinkled with a little salt.

6. 6

   Well dusted with cornstarch, stacked and tightly wrapped in aluminum foil. Wonton wrappers keep in refrigerator for about 1 week; frozen they keep for months. Defrost thoroughly before using.

7. 7

   Bring 6 cups of water to a boil in a large pot. Turn heat to medium high, drop in the wontons, and stir gently. When water boils again. Add 1 1/2 cups of cold water, when it comes to a boil again add another 1 1/2 cups of cold water.

8. 8

   When water comes to a boil third time, let it boil for about 2 minutes. The wontons are cooked they float to the top.

* Per serving · 4 servings · Values may vary.