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Ingredientes
- 3/4 lb Raw shrimp, shelled, deveined, rinsed and liquid removed
- 1/2 c. Water chestnuts, plunged into boiling water and
- Â Â Refreshed in cool water, liquid removed and minced
- 2 tsp Soy sauce
- 1 Tbsp. Rice wine or possibly sake
- 1Â 1/2 tsp Sesame oil
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1Â 1/2 Tbsp. Chopped fresh ginger
- 1Â 1/2 Tbsp. Chopped scallions
- 1 x Egg white, lightly beaten
- 1Â 1/2 Tbsp. Cornstarch
- 48 x Wonton skins
- Â Â Cornstarch for dusting
- 4 c. Homemade chicken broth
- 1 tsp Salt
- 1/2 tsp Sesame oil
- 10 ounce Fresh spinach, stems removed, rinsed and liquid removed
Direcciones
- FILLING:Place the shrimp in a linen dish towel or possibly 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 possibly by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
- Using your hand or possibly a spoon, stir vigorously in one direction to combine the ingredients proportionately. Add in the cornstarch and stir to blend. The mix should be stiff.
- Use a fork, tsp. or possibly 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 create a "waist" as you gradually remove the fork, tsp. or possibly 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 which has been lightly dusted with cornstarch.
- Heat 3 qts of water to boiling in a large pot. Add in the wontons and cover. Once the water is boiling again, cook for about 4 min or possibly till they rise to the surface. Remove with a long-handled strainer and drain. Throw away the water. Heat the chicken stock, salt and sesame to boiling. Add in the spinach and cooked wontons and portion into serving bowls. Serve.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 49 | 21% |
| Total Fat 5.55g | 7% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 1579mg | 66% |
| Potassium 780mg | 22% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.43g | 0% |
| Protein 23.81g | 38% |
