|Lean ground pork||1/4 Pound|
|Chopped water chestnuts||1 Tablespoon|
|Green onion||1 , minced (Including Top)|
|Soy sauce||1 1/2 Teaspoon|
|Sesame oil||1/2 Teaspoon|
|Wonton wrappers||1/2 Pound|
|Egg white||1 , beaten|
|Chicken broth||6 Cup (96 tbs)|
|Sliced water chestnuts||1/4 Cup (4 tbs)|
|Sliced bamboo shoots||1/4 Cup (4 tbs)|
|White pepper||1 Pinch|
|Thinly sliced onion||1 Tablespoon (For Garnish)|
Preparation Combine filling ingredients in a small bowl and mix well.
To fill each wonton, place 1 heaping teaspoon of filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying.
Brush edges of wrapper lightly with egg white.
Fold in half over filling to form a triangle; press edges firmly to seal.
Place filled wonton on a plate and cover with a damp cloth while filling remaining wrappers.
Cooking In a large pot of boiling water, cook wontons for 2 minutes or until filling is no longer pink.
Drain, then place in a bowl of cold water to prevent wontons from sticking together.
Bring broth to a boil in a large saucepan.
Add water chestnuts, bamboo shoots, sesame oil, and white pepper and cook for 1 minute.
Serving size Complete recipe
Calories 1112Calories from Fat 207
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 7 g35%
Trans Fat 0 g
Sodium 5766 mg240.25%
Total Carbohydrates 153 g51%
Dietary Fiber 7 g28%
Sugars 7 g
Protein 61 g122%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet