6ouncesshrimp shells removed and deveined. Minced finelyshells use in wonton broth
5scallions finely sliced
3water chestnuts finely sliced and minced
2teaspoonswhite rice wine
1teaspoonginger finely grated
1 1/2tablespoonsoyster sauce
1 1/2teaspoonssoy sauce
Pinchof white pepper
Additions for preparing and serving
water for sealing wontons
cornstarch for dusting
2 tablespoons salt
1 tablespoonpeanut oil
4 teaspoonssesame oil
2 -3 bok choy headsblanched and sliced thinly
3 cremini mushroomssliced thinly
Place all the ingredients into a large bowl. Using chop sticks or a wooden spoon, mix the ingredients together, stirring in them in one direction. Stirring this way ensures that the mixture will be cohesive. Cover and refrigerate for 3 hours or longer. The longer the filling refrigerates the firmer the filling will be, making it easier to work with.
Dust a baking sheet with the cornstarch. Have a small bowl filled with water for your hands. Place the wonton sheets on the work surface, covered with a damp towel.
Hold a wrapper in one hand and place 1 tablespoon of the filling in its center. Dip a blunt butter knife into the water and dampen the edges of the wrapper. Fold the wrapper in half, creating a triangle shape. Crip the edges of the wrapper together with a forefinger and thumb. Dampen on corner of the fold bottom edge of the wrapper, and gently pull the side ends together, overlapping the wet corner slightly with its opposite dry one. Press them together to adhere creating a bowline shape. The folded wontons will somewhat resemble an Italian tortellini. Repeat until all the wrappers are filled. As you are filling place them on the prepared dusted baking sheet.
In a large pot, bring water, salt and peanut oil to a boil over high heat. Add the wontons to the pot and allow the water return to a boil. Cook for 5-7 minutes, or until the wontons float to the top and their skins turn translucent. Turn off the heat and remove the wontons with a strainer. Transfer them to a bowl and drizzle the 2 tablespoons of sesame oil over them, mix well so they don’t stick together.
Once all the wontons are cooked and you are ready to make the soup. Place the desired amount of wontons in each bowl, add the scallions, cooked bok choy and sliced mushrooms and pour the broth over everything. Now you’re ready to serve the soup. Make sure you add enough broth so the wontons are floating in the bowl. Drizzle with soy sauce or sesame oil if you’d like for added flavor.