Ingredients
-
1/4
-
2
-
3
-
2
-
1
-
1/2
-
1/4
-
1
-
24
-
1
-
-
-
-
-
Directions
Wonton Soup III, , This is the most wonderful recipe I have used and is loved by all I serve it to. Artena
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Steps
|
1
Done
|
Peel Shrimp. Make a Shallow Cut Lengthwise Down the Back of Each Shrimp; Wash Out Vein. Chop Shrimp Finely. |
|
2
Done
|
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. |
|
3
Done
|
Place 1/2 Tsp. Shrimp Mixture in Center of Wonton Skin. (cover Remaining Skins With Plastic Wrap to Keep Them Pliable.) |
|
4
Done
|
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. |
|
5
Done
|
Repeat With Remaining Wonton Skins. (cover Filled Wontons With Plastic Wrap to Keep Them from Drying Out. ) |
|
6
Done
|
Heat Water to Boiling in Dutch Oven; Add Wontons. Heat to Boiling; Reduce Heat. Simmer Uncovered 2 Minutes; Drain. |
|
7
Done
|
Rinse Wontons Under Cold Water; Place in Bowl and Cover With Iced Water to Keep Them from Sticking Together. |
|
8
Done
|
Remove Bones and Skin from Chicken Breast; Cut Chicken Into Thin Slices. |
|
9
Done
|
Toss Chicken, 1/2 Tsp. Cornstarch, 1/2 Tsp. Salt and Dash of White Pepper in Medium Bowl. Cover and Refrigerate 20 Minutes. |
|
10
Done
|
Remove Strings from Pea Pods. Place Pea Pods in Boiling Water. Cover and Cook 1 Minute; Drain. |
