WONTON SOUP

By gaster16

Ingredients

• Soup:
• 2 Chinese mushrooms, soaked in water for 20 minutes
• 1/4 lb. lean pork, ground
• 2 oz. shrimp meat, minced
• 2 water chestnuts, very finely chopped
• 4 green onions, very finely chopped
• 1 tablespoon soy sauce
• 2 teaspoons sherry
• 16 wonton wrappers
• 1 egg-lightly beaten
• 6 cups chicken stock
• 6 green onions, white part only, thinly sliced

Preparation

Step 1

Squeeze mushrooms dry. Remove stalks and finely chop the caps. Combine mushrooms, pork, shrimp, water chestnuts, green onions, soy sauce and sherry. Let stand 30 minutes.

Place 1/2 teaspoon of filling slightly off center of each wrapper. Fold wrapper in half and press the edges together to seal them. Again, fold the wrapper in half. Pull the corners down into a crescent shape, overlapping the corners. Seal the overlap with a little beaten egg.

Drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick in the bottom of the pan. Drain the wontons. Bring chicken stock to a boil and add wontons and green onions.