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Cook'n with Betty Crocker 
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Wonton Soup |
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Serves: 8 Print this Recipe1/4 pound raw medium shrimp (in shells) 2 ounces lean ground pork 3 whole water chestnuts finely chopped 2 green onions (with tops), chopped 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon sesame oil 1 dash white peppers 24 wonton wrappers 1 egg white slightly beaten 5 cups water 1/2 chicken breast (about 1/2 pound) 1/2 teaspoon cornstarch 1/2 teaspoon salt Dash white peppers 4 ounces chinese pea pods 4 ounces mushrooms 4 cups chicken broth (see Soups) 1/4 cup sliced canned bamboo shoots 1 teaspoon salt Dash white peppers 2 tablespoons chopped green onions (with tops) 1/4 teaspoon sesame oil Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, 2 green onions, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon sesame oil and dash of white pepper. Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom 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. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out.) Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together. Remove bones and skin from chicken breast; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/4-inch slices. Heat broth and mushrooms to boiling in Dutch oven. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 tablespoons green onions and 1/4 teaspoon sesame oil. 8 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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