Shrimp Wonton Soup
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Description: Multi-stage recipe using a host of ingredients including soy, egg, water chestnuts, spinach, and chicken broth.
RecipeSource: Shrimp Wonton Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * SHRIMP WONTON SOUP Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Foreign Soups Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Raw shrimp, shelled, -deveined, rinsed and -drained 1/2 c Water chestnuts, plunged -into boiling water and Refreshed in cold water, -drained and chopped 2 ts Soy sauce 1 tb Rice wine or sake 1 1/2 ts Sesame oil 1/2 ts Salt 1/4 ts Freshly ground pepper 1 1/2 tb Minced fresh ginger 1 1/2 tb Minced scallions 1 Egg white, lightly beaten 1 1/2 tb Cornstarch TO ASSEMBLE: 48 Wonton skins Cornstarch for dusting TO FINISH: 4 c Homemade chicken broth 1 t Salt 1/2 ts Sesame oil 10 oz Fresh spinach, stems -removed, rinsed and drained FILLING: Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a “waist†as you gradually remove the fork, teaspoon or chopsticks. Squeeze the “waist†and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot. Add the w
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