1/2 cup carrot, sliced thinly on the diagonal, steamed to crisp tender--set aside
1/2 pound ground pork
1 green onion
2 teaspoons soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
24 wonton skins
5 cups water
3 cans (10 3/4 oz. each) condensed chicken broth
3 soup cans water
1 Tablespoon soy sauce
1 cup spinach, torn into small pieces
Cook pork and green onions, stirring occasionally, until pork is brown; drain well. Mound 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated no longer than 24 hours.)
Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach and reserved broccoli. Heat just to boiling. Serves 4.
