Shrimp Wonton Soupchinese, fish, soup ----FILLING---- 3/4 lb raw shrimp * 1/2 cup water chestnuts ** 2 teaspoon soy sauce 1 tablespoon rice wine or sake 1 1/2 teaspoon sesame oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 1/2 tablespoon minced fresh ginger 1 1/2 tablespoon minced scallions 1 egg white lightly beaten 1 1/2 tablespoon cornstarch ----TO ASSEMBLE---- 48 wonton skins 1 cornstarch for dusting ----TO FINISH---- 4 cup homemade chicken broth 1 teaspoon salt 1/2 teaspoon sesame oil 10 oz fresh spinach *** * Shrimp should be shelled, deveined, rinsed and drained. ** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped. *** Fresh spinach should have stems removed, rinsed thoroughly and drained. 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 fitted 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" 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, portion into serving bowls. Serve immediately. From: Nina Simonds, The Washington Post; Jan. 29, 1992. From: Jr Byers Date: 15 Mar 96 |
