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Wonton Soup III

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Ingredients Nutrition


  1. Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely.
  2. 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.
  3. Place 1/2 tsp. shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
  4. 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.
  5. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. )
  6. Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain.
  7. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.
  8. Remove bones and skin from chicken breast; cut chicken into thin slices.
  9. Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes.
  10. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain.
  11. Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves.
  12. Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven.
  13. Stir in chicken; heat to boiling.
  14. 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.
  15. Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil.

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