Shrimp Wonton Soup (#2162)
Soups Holidays Asian Chinese Seafood
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Shrimp Wonton Dumplings
- 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 tsp Tamari Soy Sauce low sodium
- 1 Tbsp Rice Wine or sake
- 1 1/2 tsp Sesame Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper freshly ground
- 1 1/2 tablespoons Ginger fresh, minced
- 1 1/2 tablespoons Scallions, Spring Or Green Onions minced
- 1 Egg Whites lightly beaten
- 1 1/2 tablespoons Cornstarch
- 48 Wonton Wrappers
- 1 Cornstarch for dusting
- 4 cups Low Salt Chicken Broth
- 1/2 tsp Sesame Oil
- 10 oz Spinach frseh, stems removed, rinsed and drained
- 1 Scallions, Spring Or Green Onions thinly slice on the bias for garnish
- 1 Red Pepper Flakes optional, for garnish
- 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.