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1
Peel shrimp.
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2
Make a shallow cut lengthwise down the back of each shrimp; wash out vein.
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3
Chop shrimp finely.
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4
Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp.
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5
cornstarch, 1/2 tsp.
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6
salt, 1/4 tsp.
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7
sesame oil and dash of white pepper.
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8
Place 1/2 tsp.
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9
shrimp mixture in center of wonton skin.
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10
(Cover remaining skins with plastic wrap to keep them pliable.)
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11
Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle.
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12
Brush right corner of triangle with egg white.
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13
Bring corners together below filling; pinch left corner to right corner to seal.
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14
Repeat with remaining wonton skins.
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15
(Cover filled wontons with plastic wrap to keep them from drying out. )
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16
Heat water to boiling in Dutch oven; add wontons.
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17
Heat to boiling; reduce heat.
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18
Simmer uncovered 2 minutes; drain.
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19
Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.
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20
Remove bones and skin from chicken breast; cut chicken into thin slices.
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21
Toss chicken, 1/2 tsp.
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22
cornstarch, 1/2 tsp.
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23
salt and dash of white pepper in medium bowl.
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24
Cover and refrigerate 20 minutes.
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25
Remove strings from pea pods.
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26
Place pea pods in boiling water.
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27
Cover and cook 1 minute; drain.
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28
Immediately rinse in cold water; drain.
-
29
Cut pea pods lengthwise into halves.
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30
Cut mushrooms into 1/4 inch slices.
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31
Heat broth and mushrooms to boiling in Dutch oven.
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32
Stir in chicken; heat to boiling.
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33
Drain wontons.
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34
Stir wontons, bamboo shoots, 1 tsp.
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35
salt and dash of white pepper into broth.
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36
Heat to boiling; reduce heat.
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37
Simmer uncovered 2 minutes.
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38
Stir in pea pods, 2 Tbsp.
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39
green onions and 1/4 tsp.
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40
sesame oil.
