Shrimp Wonton Soup

• 3/4 pound shrimp shelled,, deveined, rinsed and drained, raw
• 1/2 cup water chestnuts plunged into boiling water and refreshed in cold water, drained and chopped
• 2 teaspoons soy sauce, tamari low sodium
• 1 tablespoon rice wine or sake
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 1/2 tablespoons ginger fresh, minced
• 1 1/2 tablespoons scallions, spring or green onions minced
• 1 each egg whites lightly beaten
• 1 1/2 tablespoons cornstarch
• 48 each wonton wrappers
• 1 x cornstarch for dusting
• 4 cups chicken broth, low salt
• 1/2 teaspoon sesame oil
• 10 ounces spinach frseh, stems removed, rinsed and drained
• 1 x scallions, spring or green onions thinly slice on the bias for garnish
• 1 x red pepper flakes optional, for garnish

1. FILLING: Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible.
2. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand.
3. Place the water chestnuts in a towel and squeeze out as much moisture as possible.
4. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
5. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly.
6. Add the cornstarch and stir to blend.
7. The mixture should be stiff.
8. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin.
9. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks.
10. Squeeze the "waist" and the ends shut to enclose the filling.
11. The finished dumpling should look like a drawstring purse.
12. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
13. Heat 3 quarts of water to boiling in a large pot.
14. Add the wontons and cover.
15. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface.
16. Remove with a long-handled strainer and drain.
17. Discard the water.
18. Heat the chicken stock, salt and sesame to boiling.
19. Add the spinach and cooked wontons and portion into serving bowls.

shrimp, water chestnuts, soy sauce, rice wine, sesame oil, salt, black pepper, ginger fresh, scallions, egg whites, cornstarch, wonton wrappers, cornstarch, chicken broth, sesame oil, scallions, red pepper

Taken from recipeland.com/recipe/v/shrimp-wonton-soup-42226 (may not work)