Title: Shrimp Wonton Soup
Categories: Chinese Soup Seafood
Yield: 4 Servings
| FILLING |
| 3/4 | lb | Raw Shrimp * |
| 1/2 | c | Water Chestnuts ** |
| 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 | ts | Salt |
| 1/2 | ts | Sesame Oil |
| 10 | oz | Fresh Spinach *** |
* Shrimp should be shelled, deveined, rinsed and drained. ** Water
Chestnuts should be plunged into boiling water and refreshed in cold water,
drained and chopped. *** Fresh spinach should have stems removed, rinsed
thoroughly and drained.
~--------------------------------------------------------------------- ~--
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 fitted 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" 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
wontons and cover. Once the water is boiling again, cook for about 4
minutes or until they rise to the surface. Remove with a long-handled
strainer and drain. Discard the water. Heat the chicken stock, salt and
sesame to boiling. Add the spinach and cooked wontons, portion into
serving bowls. Serve immediately. From: Nina Simonds, The Washington Post;
Jan. 29, 1992.