Hototay(Soup)

• 1/4 lb. chopped shrimp
• 1/4 lb. ground pork
• 1/4 c. chopped water chestnuts
• 2 pieces dried mushroom, soaked and chopped
• 1/2 tsp. salt
• 1/8 c. cornstarch
• 1 tsp. m.s.g. (vetchin)
• 1/4 c. green onions
• 1/4 tsp. black pepper
• 1 Tbsp. sugar
• 1 whole egg
• 1/2 tsp. sesame oil
• 1 c. shrimp, peeled (with tail)
• 1/2 c. gizzard
• 1/2 c. liver
• chicken broth
• Chinese mustard
• Chinese petchay
• pea pods
• carrots
• leeks
• eggs
• onion
• mushrooms
• sesame oil
• salt
• m.s.g.

1. Mix first 12 ingredients together.
2. Wrap in wonton paper and set aside.
3. Boil gizzard in chicken broth until tender.
4. Add shrimp, liver and wonton, lastly, add the vegetables.
5. Season with salt and m.s.g.
6. Sprinkle with sesame oil.
7. Serve piping hot with raw egg.

shrimp, ground pork, water chestnuts, mushroom, salt, cornstarch, green onions, black pepper, sugar, egg, sesame oil, shrimp, gizzard, chicken broth, chinese mustard, chinese petchay, pods, carrots, leeks, eggs, onion, mushrooms, sesame oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838709 (may not work)