Shrimp & Pork Wonton Soup
|Fresh shrimp||1⁄4 Pound|
|Finely ground pork||1⁄4 Pound|
|Minced fresh ginger root||1⁄2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||1⁄2 Tablespoon|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced green onion||2 Tablespoon|
|Egg yolk||1 , slightly beaten|
|Water||8 Cup (128 tbs)|
|Cold water||1 Cup (16 tbs)|
|Dried black mushrooms/1/2 pound fresh mushrooms||4|
|Hot water||2 Cup (32 tbs) (To Soak Black Mushrooms)|
|Chicken broth||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Shredded bamboo shoots||1⁄3 Cup (5.33 tbs)|
|Sesame oil||1⁄2 Teaspoon|
Shell and devein shrimp.
Rinse and pat dry with paper towel.
Use a cleaver to chop shrimp into a fine paste.
Combine shrimp paste with remaining filling ingredients in a large bowl; mix well.
Place 1 wonton skin on a flat surface with corners at top, bottom, left and right.
Place about 1 teaspoon filling in bottom corner of a wonton skin.
Fold corner over filling and roll up, stopping 1 inch from top corner.
Press down on each side of filling to seal.
Dab egg yolk on one side of filling.
Fold sides under filling, leaving corners free.
Press to seal.
Repeat with remaining wonton skins and filling.
Any remaining filling may be frozen.
As each wonton is assembled, place on a large plate under a dry towel.
Bring 8 cups water to a boil in a large saucepan.
Carefully lower each wonton into boiling water with a slotted metal spoon.
Stir gently to prevent wontons from sticking to bottom of pot.
Bring to a second boil.
Add 1 cup cold water and bring to a third boil.
Wontons will float when done.
Carefully remove each wonton with slotted spoon and set aside.
If using dried black mushrooms, soak them in 2 cups hot water until soft, 15 to 20 minutes.
Drain and remove hard stems.
Shred softened black mushrooms or fresh mushrooms with cleaver.
Pour chicken broth and 5 cups water into saucepan.
Bring to a boil over high heat.
Add bamboo shoots and shredded mushrooms.
Reduce heat to medium and cook 5 minutes.
Add sesame oil, salt and pepper.