1/3 cup vegan ground sausage
1/2 cup spinach (fresh or frozen)
2 stalks scallions, chopped
1 tablespoon chopped ginger, divided
1 tablespoon olive oil
soy sauce, to taste
1 1/2 cups water
3 cups vegetable broth
6 or 7 vegan wonton wrappers, room temperature
1. For the wonton filling, saute sausage, scallion, spinach (no need to defrost, just throw in pan if frozen), and 1/2 of chopped ginger in a large pot with olive oil and soy sauce for approximately 5 minutes. Remove all ingredients from pot and set aside in bowl to cool a little.
2. In same pot, over low/medium heat, pour in stock and water and scrape bits of sausage off the bottom of pan. Pour in more soy sauce and let lightly simmer. In another pot, boil enough water to fill 2/3 of the pot.
3. Have small bowl of water handy. Put about 1 tablespoon filling in the middle of each wonton wrapper. Brush some water on 1/2 of the edge of the circular wrapper. Then fold over the the top and push down on all edges with fingers and then fork so that you have a nice semi circle. Try to make sure you don't put too much filling that you can't fold over the wrapper without spillage.
4. Do this for all wrappers, but leave 1 tablespoon filling aside. Now put the set-aside filling into the soup. Place each wonton gently into the boiling water and let cook for approximately 2 minutes until they happily float. Then place them in soup, let sit for another 2 minutes and serve!
This soup makes me very very happy.