Ingredients Jump to Instructions ↓

  1. 3/4 lb Raw shrimp, shelled,

  2. -deveined, rinsed and -drained

  3. 1/2 c Water chestnuts, plunged

  4. -into boiling water and Refreshed in cold water,

  5. -drained and chopped

  6. 2 ts Soy sauce

  7. 1 tb Rice wine or sake

  8. 1/2 ts Salt

  9. 1/4 ts Freshly ground pepper

  10. 1/2 tb Minced fresh ginger

  11. 1/2 tb Minced scallions

  12. 1 Egg white, lightly beaten

  13. 1/2 tb Cornstarch


  15. 48 Wonton skins

  16. Cornstarch for dusting

  17. TO FINISH:

  18. 4 c Homemade chicken broth

  19. 1 ts Salt

  20. 1/2 ts Sesame oil

  21. 10 oz Fresh spinach, stems

  22. -removed, rinsed and drained

Instructions Jump to Ingredients ↑


  2. Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible.

  3. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.

  4. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend.

  5. The mixture should be stiff.

  6. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a ‘waist’

  7. as you gradually remove the fork, teaspoon or chopsticks. Squeeze the ‘waist’ and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.

  8. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls. Serve.

  9. Makes 4 servings.

  10. Per Serving: 82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.

  11. [Nina Simonds, The Washington Post; Jan 29 1992]

  12. Posted by Fred Peters.

  13. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0


Send feedback