Welcome to lovewithrecipes.com, where we’re about to embark on a culinary journey to create an exquisite Chinese delight – the Wonton Soup III! 🥢
Wonton Soup III Recipe
Ingredients:
- 1/4 pound raw shrimp, peeled and finely chopped
- 2 water chestnuts, minced
- 3 green onions, finely chopped
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon sesame oil
- 1 package wonton skins
- 1 cup water
- 1 chicken breast, boneless and skinless
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- Dash of white pepper
- 5 mushrooms, sliced
- 1 can (24 oz) chicken broth
- 1 bamboo shoot, sliced
- 1 teaspoon salt
- Dash of white pepper
- 1 cup bamboo shoots, sliced
- 2 tablespoons green onions, chopped
- 1/4 teaspoon sesame oil
- 1 egg white (for sealing wontons)
Nutritional Information (per serving):
- Calories: 1129.5
- Fat: 22.4g
- Saturated Fat: 5.7g
- Cholesterol: 240.4mg
- Sodium: 9562.8mg
- Carbohydrates: 135.3g
- Fiber: 7.5g
- Sugar: 8.7g
- Protein: 90.5g
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5) from 1 review
Instructions:
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Peel the shrimp and make a shallow cut lengthwise down the back of each shrimp, washing out the vein. Finely chop the shrimp.
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In a bowl, mix the chopped shrimp with minced pork, water chestnuts, finely chopped green onions, 1 teaspoon of cornstarch, 1/2 teaspoon of salt, 1/4 teaspoon of sesame oil, and a dash of white pepper.
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Place 1/2 teaspoon of the shrimp mixture in the center of a wonton skin. Fold the bottom corner over the filling to the opposite corner, forming a triangle. Brush the right corner with egg white and bring the corners together, sealing the wonton.
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Repeat the process for the remaining wonton skins, covering filled wontons with plastic wrap to prevent drying.
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Bring water to a boil in a Dutch oven, add wontons, and simmer uncovered for 2 minutes. Drain and rinse the wontons under cold water, then place them in a bowl covered with iced water to prevent sticking.
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Remove bones and skin from the chicken breast, cut it into thin slices, and toss it in a bowl with 1/2 teaspoon of cornstarch, 1/2 teaspoon of salt, and a dash of white pepper. Cover and refrigerate for 20 minutes.
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Remove strings from pea pods, place them in boiling water, cover, and cook for 1 minute. Drain and rinse in cold water, then cut pea pods lengthwise into halves.
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Cut mushrooms into 1/4-inch slices. Heat chicken broth and mushrooms to boiling in the Dutch oven.
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Stir in the chicken and heat to boiling. Drain the wontons and stir them, along with bamboo shoots, 1 teaspoon of salt, and a dash of white pepper, into the broth. Simmer uncovered for 2 minutes.
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Stir in pea pods, 2 tablespoons of green onions, and 1/4 teaspoon of sesame oil.
Serve and Enjoy!
This Wonton Soup III is a masterpiece of flavors, combining the delicate taste of shrimp, the savory goodness of chicken, and the crunchiness of water chestnuts and bamboo shoots. Each spoonful is a journey to the heart of Chinese cuisine, bringing warmth and satisfaction. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises to elevate your cooking skills and impress your taste buds. Share this delightful experience with friends and family, creating memories around a bowl of homemade Wonton Soup III. Happy cooking! 🍲✨
