Chinese Wonton Soup Recipe

  1. Peel shrimp.
  2. (If frzn, don't thaw; peel under running cool water.)
  3. Devein and wash. Chop finely.
  4. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper.
  5. 1 egg white, slightly beaten 5 c. water
  6. Place 1/2 tsp.
  7. shrimp mix in center of wonton skin.
  8. (Cover remaining skins with dampened towel to keep them pliable.)
  9. Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle.
  10. Brush right corner of triangle with egg white.
  11. Bring corners together below filling; healthy pinch left corner to right corner to seal.
  12. Repeat with remaining wonton skins.
  13. (Cover filled wontons with dampened towel to keep them from drying out.)
  14. Heat water to boiling in 4 qt Dutch oven; add in wontons.
  15. Heat to boiling; reduce heat.
  16. Simmer uncovered 2 min; drain.
  17. Rinse wontons in cool water; cover with iced water to keep them from sticking together.
  18. 1/2 teaspoon cornstarch 1/2 teaspoon salt Dash of white pepper 4 ounce.
  19. pea pods 4 ounce.
  20. mushrooms
  21. Remove bones and skin from chicken; cut chicken into thin slices.
  22. Toss chicken, 1/2 tsp.
  23. cornstarch, 1/2 tsp.
  24. salt and dash of white pepper in glass or possibly plastic bowl.
  25. Cover and chill 20 min.
  26. Remove string from pea pods.
  27. Place pea pods in boiling water.
  28. Cover and cook 1 minute; drain.
  29. Immediately rinse under running cool water; drain.
  30. Cut pea pods lengthwise into halves.
  31. Cut mushrooms into 1/2 inch slices.
  32. 1/4 c. sliced canned bamboo shoots 1 teaspoon salt Dash of white pepper 2 tbsp.
  33. minced green onions (with tops) 1/4 teaspoon sesame oil
  34. Heat chicken broth and mushrooms to boiling in 3 qt saucepan.
  35. Stir in chicken; heat to boiling.
  36. Drain wontons.
  37. Stir wontons, bamboo shoots, 1 tsp.
  38. salt and dash of white pepper into chicken broth.
  39. Heat to boiling; reduce heat.
  40. Simmer uncovered 2 min.
  41. Stir in pea pods, 2 Tbsp.
  42. green onions and 1/4 tsp.
  43. sesame oil.
  44. 8 servings (about 1 c. each).
  45. Do-Ahead Directions: Prepare Wonton Soup; cover and chill no longer than 24 hrs.
  46. Just before serving, heat soup till warm.

shrimp, grnd pork, water chestnuts, green onions, cornstarch, salt, sesame oil, white pepper

Taken from cookeatshare.com/recipes/chinese-wonton-soup-14479 (may not work)

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