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WONTON SOUP
1 beaten egg
1/4 cup finely chopped onion
1/4 cup finely chopped water chestnuts
1 tablespoon soy sauce
2 teaspoons grated fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound ground pork
1 can (4 1/2 oz.) shrimp, drained, deveined, and chopped
40 wonton skins
8 cups water
6 cups chicken broth
1 cup coarsely shredded Chinese cabbage
1 cup thinly sliced fresh mushrooms
1 6 oz. package frozen pea pods, thawed and halved lengthwise
1/2 cup thinly sliced bamboo shoots
4 green onions, bias-sliced into 1 1/2 inch lengths
For filling, in bowl combine egg, onion, water chestnuts, soy sauce,
gingerroot, sugar, salt, and pepper. Add ground pork and chopped
shrimp; mix well. Position wonton skin with one point toward you.
Spoon 1 rounded teaspoon of filling just below center or skin.
Fold bottom point of wonton skin over the filling; tuck point under
filling. Roll up skin and filling, leaving about 1 inch at the top
of skin. Moisten the right-hand corner of skin with water. Grasp
the two lower corners of triangle; bring these corners toward you
below the filling. Overlap the left-hand corner over the right-hand
corner; press to seal. Use 20 for soup; wrap, label, and freeze
remaining 20 filled wontons. In a large saucepan bring 8 cups
water to boiling. Drop the wontons, one at a time, into boiling
water. Simmer, uncovered, about 3 minutes. Remove from heat and
rinse with cold water; drain well. In same large saucepan bring
chicken broth to boiling. Add Chinese cabbage, mushrooms, pea
pods, bamboo shoots, and the precooked wontons. Simmer, uncovered,
4 to 5 minutes. Stir in green onion. Ladle soup into individual
serving bowls.
Makes 6 to 8 servings.
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Wonton Soup 07