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About the Dish

  • Pastured Ground Pork

    Pastured Ground Pork

  • Green Onion

    Green Onion

  • Tamari


  • PeachDish Salt

    PeachDish Salt

  • Wonton Wrappers

    Wonton Wrappers

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Spinach


  • Snow Peas

    Snow Peas

  • Sesame Oil

    Sesame Oil


Fill a large sauce pot half full with about 8 cups water. Place over medium-high heat. This is your wonton cooking water.
MISE EN PLACE • Chop green onion, keeping white and green parts separate. • Trim peas, discarding tough ends and strings. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
In a bowl, combine pork, onion whites, half of onion greens, tamari and 1/4 teaspoon PeachDish Salt.
• Set out a baking sheet and a bowl of water. • Divide pork filling into 24 small portions. • Place 4 wonton wrappers on a clean work surface. Using your index finger, wet the outer edges of each wrapper. • Place 1 pork portion on each wrapper. Press gently to flatten, leaving a border.
• Fold corners together, pushing out air. Press firmly on sides to seal. • Pull 2 bottom corners together, and press firmly. (Wonton will plump up into a rounded shape.) • Transfer wontons to baking sheet. Repeat with remaining 20 wrappers and filling. (You will have extra wrappers.)
Place a saucepan over medium heat. Add 3 cups water and bouillon. This is your soup broth.
• Place 2 soup bowls by the stove. Divide spinach between each bowl. • When wonton cooking water boils, gradually add wontons, gently stirring to keep from sticking. Boil 3 minutes. • Reduce heat to stop boiling. Cook, stirring occasionally, until wrappers are tender and pork is cooked through, about 2 minutes. • Using a slotted spoon, divide wontons between spinach bowls.
• When broth boils, stir to dissolve bouillon. Taste and adjust seasoning as desired with PeachDish Salt. • Add snow peas. Cook until bright green and tender, about 1 minute. • Divide peas and broth between bowls.
Garnish each bowl with sesame oil and remaining onion greens. Enjoy!