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Add a photoServings: 8
Ingredients
- 1/4 pound fresh or possibly frzn raw shrimp
- 2 ounce. grnd pork
- 3 cans water chestnuts, finely minced
- 2 green onions (with tops), minced
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon sesame oil
- Dash of white pepper
Directions
- Peel shrimp. (If frzn, don't thaw; peel under running cool water.) Devein and wash. Chop finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper. 1 egg white, slightly beaten 5 c. water
- Place 1/2 tsp. shrimp mix in center of wonton skin. (Cover remaining skins with dampened towel 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; healthy pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with dampened towel to keep them from drying out.)
- Heat water to boiling in 4 qt Dutch oven; add in wontons. Heat to boiling; reduce heat. Simmer uncovered 2 min; drain. Rinse wontons in cool water; cover with iced water to keep them from sticking together. 1/2 teaspoon cornstarch 1/2 teaspoon salt Dash of white pepper 4 ounce. pea pods 4 ounce. mushrooms
- Remove bones and skin from chicken; cut chicken into thin slices. Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in glass or possibly plastic bowl. Cover and chill 20 min. Remove string from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cool water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/2 inch slices. 1/4 c. sliced canned bamboo shoots 1 teaspoon salt Dash of white pepper 2 tbsp. minced green onions (with tops) 1/4 teaspoon sesame oil
- Heat chicken broth and mushrooms to boiling in 3 qt saucepan. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 tsp. salt and dash of white pepper into chicken broth. Heat to boiling; reduce heat. Simmer uncovered 2 min. Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil. 8 servings (about 1 c. each).
- Do-Ahead Directions: Prepare Wonton Soup; cover and chill no longer than 24 hrs. Just before serving, heat soup till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 30 | 9% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 175mg | 7% |
| Potassium 655mg | 19% |
| Total Carbs 66.44g | 18% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 9.77g | 16% |
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