Wonton Soup III

Name: Wonton Soup III
Yield: 1 serving(s)
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

Submitted by Dale Goodman

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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.