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From The Washington Times. Dumpling or wonton wrappers are available frozen & fresh in Asian markets. Splurge & get some BBQ pork to cut into thin strips to float in the broth or eat on the side with firey Chinese mustard while you are there.
- 60 whole wheat dumpling wrappers
- 1 lb lean ground chicken or 1 lb ground lean pork
- 2 shallots, finely chopped
- 2 scallions, finely chopped
- 4 shiitake mushrooms, roughly chopped
- 2 garlic cloves, peeled and minced
- 12 water chestnuts, chopped
- 8 -10 shrimp, cut into pieces
- 1 tablespoon gingerroot, grated
- 1⁄2 teaspoon pepper, black
- 6 tablespoons soy sauce, plus more
- soy sauce, for garnish
- 6 -8 quarts salt water, for cooking
For wonton soup broth
- 4 inches gingerroot, peeled, sliced
- 3 shallots, sliced
- 56 ounces chicken broth
- 1⁄4 cup fresh cilantro, minced
- for wonton soup broth :.
- Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
- Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
- Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
- Add the soy sauce and stir again.
- Bring the salted water to a boil.
- Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
- Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
- Press down on the edges with the tines of a fork if making crescent shape.
- Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
- In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
- Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.