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Shrimp Wonton Soup

3/4 lb raw shrimp, shelled, deveined, rinsed and drained
1/2 cup water chestnuts, plunged into boiling water and refreshed in
cold water, drained and chopped
2 tsp soy sauce
1 Tbsp rice wine or sake
1 1/2 tsp sesame oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 Tbsp minced fresh ginger
1 1/2 Tbsp minced scallions
1 egg white, lightly beaten
1 1/2 Tbsp cornstarch

48 wonton skins

4 cups homemade chicken broth
1 tsp salt
1/2 tsp sesame oil
10 oz fresh spinach 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


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