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Cook'n with Betty Crocker 
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Wonton Soup |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Wonton Soup recipe on the web!!___ pound raw medium shrimp (in shells) _ ounces lean ground pork _ whole water chestnuts finely chopped _ green onions (with tops), chopped _ teaspoon cornstarch ___ teaspoon salt ___ teaspoon sesame oil _ dash white peppers __ wonton wrappers _ egg white slightly beaten _ cups water ___ chicken breast (about 1/2 pound) ___ teaspoon cornstarch ___ teaspoon salt Dash white peppers _ ounces chinese pea pods _ ounces mushrooms _ cups chicken broth (see Soups) ___ cup sliced canned bamboo shoots _ teaspoon salt Dash white peppers _ tablespoons chopped green onions (with tops) ___ 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. Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
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