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1
Peel shrimp.
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2
(If frzn, don't thaw; peel under running cool water.)
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3
Devein and wash. Chop finely.
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4
Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper.
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5
1 egg white, slightly beaten 5 c. water
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6
Place 1/2 tsp.
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7
shrimp mix in center of wonton skin.
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8
(Cover remaining skins with dampened towel to keep them pliable.)
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9
Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle.
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10
Brush right corner of triangle with egg white.
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11
Bring corners together below filling; healthy pinch left corner to right corner to seal.
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12
Repeat with remaining wonton skins.
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13
(Cover filled wontons with dampened towel to keep them from drying out.)
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14
Heat water to boiling in 4 qt Dutch oven; add in wontons.
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15
Heat to boiling; reduce heat.
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16
Simmer uncovered 2 min; drain.
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17
Rinse wontons in cool water; cover with iced water to keep them from sticking together.
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18
1/2 teaspoon cornstarch 1/2 teaspoon salt Dash of white pepper 4 ounce.
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19
pea pods 4 ounce.
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20
mushrooms
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21
Remove bones and skin from chicken; cut chicken into thin slices.
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22
Toss chicken, 1/2 tsp.
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23
cornstarch, 1/2 tsp.
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24
salt and dash of white pepper in glass or possibly plastic bowl.
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25
Cover and chill 20 min.
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26
Remove string from pea pods.
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27
Place pea pods in boiling water.
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28
Cover and cook 1 minute; drain.
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29
Immediately rinse under running cool water; drain.
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30
Cut pea pods lengthwise into halves.
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31
Cut mushrooms into 1/2 inch slices.
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32
1/4 c. sliced canned bamboo shoots 1 teaspoon salt Dash of white pepper 2 tbsp.
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33
minced green onions (with tops) 1/4 teaspoon sesame oil
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34
Heat chicken broth and mushrooms to boiling in 3 qt saucepan.
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35
Stir in chicken; heat to boiling.
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36
Drain wontons.
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37
Stir wontons, bamboo shoots, 1 tsp.
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38
salt and dash of white pepper into chicken broth.
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39
Heat to boiling; reduce heat.
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40
Simmer uncovered 2 min.
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41
Stir in pea pods, 2 Tbsp.
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42
green onions and 1/4 tsp.
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43
sesame oil.
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44
8 servings (about 1 c. each).
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45
Do-Ahead Directions: Prepare Wonton Soup; cover and chill no longer than 24 hrs.
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46
Just before serving, heat soup till warm.
