Wonton Soup
Wontons
2 Chinese mushrooms, soaked in warm water for 2 minutes
¼ lb(110 g) lean pork, ground
2 oz (60 g) shrimp meat, minced
2 water chestnuts, very finely chopped
4 green onions, very finely chopped
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sherry
16 wonton wrappers
1 egg, lightly beaten
Soup
6 cups (1.5 L) chicken stock
6 green onions, white part only, thinly sliced
1. Squeeze mushrooms dry. Remove stalks and finely chop the caps. Combine mushrooms, pork, shrimp, water chestnuts, green onions, soy sauce and sherry. Let it stand for 30 minutes.
2. Place ½ tsp (2. 5mL) 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.
3. Drop the wontons one by one into boiling salted water and simmer for 7 minutes, making sure they do not stick to the bottom of the pan. Drain the wontons. Bring chicken stock to a boil and add wontons and green onions.
