Shrimp Won-Ton
1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)
1/4 cup bamboo shoot, diced
1 t chopped ginger root
30 won ton skins
Rince and de-vein shrimp, drain and cut each into
3 pieces; mix with
rice win, salt, cornstarch and MSG. Add bamboo shoot
and chopped ginger
root. mixing thoroughly. Taking one won-ton skin,
put a teaspoon of filling in
the center. Trace water with fingertips along edge
and fold over to form
triangle with filling in the center. Bring the two
outside corners together
and using another drop of water, pinch the 2 edges
together to seal.
Boil 6 cups of water; add won ton and green vegetable;
cover. When won tons
rise to the surface of the water remove, won-ton with
green vegetables
drain and portion into serving bowls with soup and
seasoning.
Soup for Wonton
6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root
Heat all above ingredients to boiling.
Seasoning in each bowl
1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion
Put these into each individual serving bowl.
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