Wonton Soup III

• 14 lb medium raw shrimp (in shells)
• 2 ounces lean pork, ground
• 3 whole water chestnuts, finely chopped
• 2 green onions, chopped
• 1 teaspoon cornstarch
• 12 teaspoon salt
• 14 teaspoon sesame oil
• 1 dash white pepper
• 24 wonton skins
• 1 egg white, slightly beaten
• 5 cups water
• 12 chicken breast (about 1/2 lb.)
• 12 teaspoon cornstarch
• 12 teaspoon salt
• 1 dash white pepper
• 4 ounces Chinese pea pods
• 4 ounces mushrooms
• 4 cups chicken broth
• 14 cup bamboo shoot, sliced
• 1 teaspoon salt
• 1 dash white pepper
• 2 tablespoons green onions, chopped (with tops)
• 14 teaspoon sesame oil

1. Peel shrimp.
2. Make a shallow cut lengthwise down the back of each shrimp; wash out vein.
3. Chop shrimp finely.
4. Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp.
5. cornstarch, 1/2 tsp.
6. salt, 1/4 tsp.
7. sesame oil and dash of white pepper.
8. Place 1/2 tsp.
9. shrimp mixture in center of wonton skin.
10. (Cover remaining skins with plastic wrap to keep them pliable.)
11. Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle.
12. Brush right corner of triangle with egg white.
13. Bring corners together below filling; pinch left corner to right corner to seal.
14. Repeat with remaining wonton skins.
15. (Cover filled wontons with plastic wrap to keep them from drying out. )
16. Heat water to boiling in Dutch oven; add wontons.
17. Heat to boiling; reduce heat.
18. Simmer uncovered 2 minutes; drain.
19. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.
20. Remove bones and skin from chicken breast; cut chicken into thin slices.
21. Toss chicken, 1/2 tsp.
22. cornstarch, 1/2 tsp.
23. salt and dash of white pepper in medium bowl.
24. Cover and refrigerate 20 minutes.
25. Remove strings from pea pods.
26. Place pea pods in boiling water.
27. Cover and cook 1 minute; drain.
28. Immediately rinse in cold water; drain.
29. Cut pea pods lengthwise into halves.
30. Cut mushrooms into 1/4 inch slices.
31. Heat broth and mushrooms to boiling in Dutch oven.
32. Stir in chicken; heat to boiling.
33. Drain wontons.
34. Stir wontons, bamboo shoots, 1 tsp.
35. salt and dash of white pepper into broth.
36. Heat to boiling; reduce heat.
37. Simmer uncovered 2 minutes.
38. Stir in pea pods, 2 Tbsp.
39. green onions and 1/4 tsp.
40. sesame oil.

shrimp, lean pork, water chestnuts, green onions, cornstarch, salt, sesame oil, white pepper, wonton skins, egg, water, chicken, cornstarch, salt, white pepper, chinese pea, mushrooms, chicken broth, bamboo shoot, salt, white pepper, green onions, sesame oil

Taken from www.food.com/recipe/wonton-soup-iii-4729 (may not work)