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Sizzling Wonton Soup

  • 1 small mushroom
  • 1 2-inch square piece of green pepper OR celery
  • 1 small green onion
  • 1 1/4-inch slice of ginger root, peeled OR 1/8 teaspoon powdered ginger
  • 1/4 pound ground pork or turkey
  • 1 egg yolk
  • Salt and pepper
  • 24 wonton skins
  • 1 egg white, slightly beaten
  • 2 cups cut-up Chinese vegetables, fresh or frozen
  • 3 cups chicken broth

Preheat oil in Presto® electric deep fryer. Place mushroom, green pepper, onion and ginger in food processor; chop with an on and off motion. Add pork, egg yolk, salt and pepper; process with an on and off motion until mixed. Spread a 2-inch circle of pork mixture (1 teaspoon) in center of each wonton skin. Brush egg white around pork mixture. Wrap wonton skin around filling and pinch to seal. Fry, a few at a time, 2 to 4 minutes or until golden brown. In a saucepan, cook vegetables in broth. To serve, arrange 2 or 3 fried wontons in large soup bowl; fill bowl with soup. Pass additional wontons.
Makes 2 to 3 servings

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