Big Pot War Wonton Soup

Recipe Instructions Pour enough warm water over the tangerine peel in a small bowl to cover completely. Soak until softened, about 20 minutes. Drain the peel and mince. Make the filling: Stir the fish mousse, shrimp, Chinese celery, green onion, ginger, egg white, salt, sesame oil, pepper and tangerine peel together in a small bowl until well mixed and spongy. For the Wontons: Place 1 heaping teaspoonful of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with a damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the corners together firmly to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out. For the Seafood Marinade: Stir the rice wine, sesame oil and pepper together in a small bowl until blended. Toss the shrimp and scallops gently in the marinade until coated. Set aside for 10 minutes. For the Dish: Bring a large pot of water to a boil over high heat. Add the wontons and cook until they rise to the surface, about 5 minutes after the water returns to a boil. Drain well. Meanwhile, bring the stock to a boil in a separate pot. Adjust the heat so the stock is simmering, then stir in the marinated shrimp and scallops and the snow peas. Simmer until the seafood is cooked through, about 3 minutes. Slide the cooked wontons and Char siu into the broth and season the broth with salt and pepper. Ladle the soup into large warm bowls, dividing the wontons, shrimp, scallops and snow peas evenly. This recipe yields 4 servings.