The filling comes together from spinach, mushrooms, tofu, plus more scallions and ginger (along with white pepper), pulsed in a food processor. You can promise them this: Swallowing a cloud, especially a warm one floating in fragrant broth, will make the labor worth every last minute. Make Ahead: The formed wontons can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Bring to a boil, then reduce the heat until the soup is simmering, cover, and cook for 15 minutes. Ladle the hot soup over the wontons in the bowls, sprinkle with the chopped scallions and serve hot.

Source: Washington Post December 20, 2020 15:00 UTC