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Wonton Soup

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 30480

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1/4 pound raw medium shrimp (in shells)
2 ounces lean ground pork
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
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 sliced bamboo shoots
1 teaspoon salt
1 dash white pepper
2 tablespoons chopped green onions (with tops)
1/4 teaspoon sesame oil


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.

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