Shrimp Wonton Soup

⁽¹⁾

Fantastic recipe. The only thing I changed is I added 1/2 tsp of white pepper to the filling. I will use this again.

45 minutes Prep: 30 minutes Cook: 15 minutes

336 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	pound	shrimp	shelled,, deveined, rinsed and drained, raw
1/2	cup	water chestnuts	plunged into boiling water and refreshed in cold water, drained and chopped
2	teaspoons	soy sauce
1	tablespoon	rice wine	or sake
1 1/2	teaspoons	sesame oil
1/2	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
1 1/2	tablespoons	ginger	fresh, minced
1 1/2	tablespoons	scallions, spring or green onions	minced
1	each	egg white	lightly beaten
1 1/2	tablespoons	cornstarch
48	each	wonton wrappers
1	x	cornstarch	for dusting
4	cups	chicken broth
1	teaspoon	salt
1/2	teaspoon	sesame oil
10	ounces	spinach	frseh, stems removed, rinsed and drained

Directions

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 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 and portion into serving bowls.

Reviews

Fantastic recipe. The only thing I changed is I added 1/2 tsp of white pepper to the filling. I will use this again.
about 1 year ago by shesh17

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Nutrition Facts

Serving Size 349g

Amount per Serving

Calories 336 17% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 173mg	58%
Sodium 1599mg	67%
Total Carbohydrate 43.0g	14%
Dietary Fiber 1.0g	2%
Sugars 4.0g
Protein 25.0g	49%