GOOD SEASONS Asian Sesame with Ginger Dressing
1 egg, separated
won ton wrappers
8 cups fat-free reduced-sodium chicken broth
1 cup thinly
sliced shiitake mushrooms
1/2 cup thinly sliced water chestnuts
Mix meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well
blended. Spoon evenly onto won ton wrappers, adding about 1 teaspoon of the meat
mixture to each wrapper.
Beat egg white lightly. Brush onto edges of each wrapper; fold in half to form
triangle. Press edges together to seal. Bring opposite corners of long edge of each
triangle together, overlapping corners; brush with egg white to seal.
Combine chicken broth, mushrooms, water chestnuts and onions in large saucepan.
Bring just to boil on medium heat. Carefully add won tons; simmer 4 minutes or until
filling is cooked through, stirring occasionally.
Makes 8 servings, about 1 1/4 cups each
How to Prevent Won Ton Wrappers From Drying Out: Keep won ton wrappers covered
with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly
in plastic wrap and store in freezer.
Make Ahead: Fill won tons as directed. Place in single layer on baking sheet.
Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze
up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.