Ingredients
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 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
Methods
For filling, in bowl combine egg, onion, water chestnuts, soy sauce, gingerroot, sugar, salt, and pepper.
Add 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 old water; drain well. In same large saucepan bring chicken broth to boiling.
Add Chinese cabbage, mushrooms, pea pods, bamboo shoots, and the pre-cooked wontons. Simmer, uncovered, 4 to 5 minutes. Stir in green onion.
Ladle soup into individual serving bowls.
Makes 6 to 8 servings.
