| Ingredients | Direction |
|---|---|
| 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. |