Shrimp Wonton Dumpling Soup

• 3/4 pound unpeeled large shrimp
• 6 cups fat free, less-sodium chicken broth
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped fresh bean sprouts
• 2 teaspoons grated peeled fresh ginger
• 3/4 teaspoon dark sesame oil
• 2 garlic cloves, minced
• 12 won ton wrappers
• 20 snow peas
• 5 small mushrooms, sliced
• 3 tablespoons sliced green onions

1. Peel and devein shrimp; reserve shells. Rinse and drain shells; place in a Dutch oven. Add chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve over a bowl; discard solids. Return broth to pan.
2. Stir together bok choy and next 4 ingredients. Working with 1 wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), 1 tablespoon of bok choy mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.spoon about
3. Add shrimp, snow peas, and mushrooms to pan; bring to a boil. Reduce heat to simmer; gently drop dumplings into pan, 2 at a time. Cook 3 to 4 minutes, or until dumplings are done.
4. Gently ladle soup into bowls; sprinkle with green onions.

shrimp, chicken broth, bok choy, fresh bean sprouts, fresh ginger, dark sesame oil, garlic, wrappers, snow peas, mushrooms, green onions

Taken from www.myrecipes.com/recipe/shrimp-wonton-dumpling-soup (may not work)