Wonton Soup III
- Ingredients:
- 23
- Serves:
-
1
ingredients
- 1⁄4 lb medium raw shrimp (in shells)
- 2 ounces lean pork, ground
- 3 whole water chestnuts, finely chopped
- 2 green onions, chopped
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sesame oil
- 1 dash white pepper
- 24 wonton skins
- 1 egg white, slightly beaten
- 5 cups water
- 1⁄2 chicken breast (about 1/2 lb.)
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1 dash white pepper
- 4 ounces Chinese pea pods
- 4 ounces mushrooms
- 4 cups chicken broth
- 1⁄4 cup bamboo shoot, sliced
- 1 teaspoon salt
- 1 dash white pepper
- 2 tablespoons green onions, chopped (with tops)
- 1⁄4 teaspoon sesame oil
directions
- Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely.
- Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp. cornstarch, 1/2 tsp. salt, 1/4 tsp. sesame oil and dash of white pepper.
- Place 1/2 tsp. shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
- Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal.
- Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. )
- Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain.
- Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.
- Remove bones and skin from chicken breast; cut chicken into thin slices.
- Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes.
- Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain.
- Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves.
- Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven.
- Stir in chicken; heat to boiling.
- Drain wontons. Stir wontons, bamboo shoots, 1 tsp. salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes.
- Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil.
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