Wonton Soup

Wonton Soup:

Wontons:
1/3 Pound Ground Chicken
16 oz Shrimp; (8 oz peeled, deveined and chopped, 8-10 whole shrimp set aside)
1 t Ginger, grated
1 T Soy Sauce
2 T Rice Wine
1 T Scallions, chopped
2 T Water Chestnuts, finely diced
1 Clove of Garlic, minced
Pinch of Sugar
Pinch of Pepper
Dash of Sesame Oil
30-40 Wonton Wrappers
2 Egg Whites, lightly beaten

Soup:
8 C Chicken Stock
1 T Ginger, grated
1 Clove of Garlic, minced
2 T Scallions, finely chopped
6 Mushrooms, sliced
2 Carrots, sliced
1/4 C Water Chestnuts, sliced
12 Snap Peas
1/4 C Bamboo Shoots, sliced
1 C Bok Choy, chopped
Salt to taste

Directions:

1.  For the wontons; Combine ground chicken, shrimp, ginger, soy sauce, rice wine, scallions, chestnuts, garlic, sugar, pepper and sesame oil.  Let sit for 20-30 minutes.
2.  To make the wontons; place a teaspoon full inside the wonton wrapper.  Brush the edges with egg to seal and fold.  Set in refrigerator.
3.  For the soup; Combine chicken stock, ginger and garlic.  Bring to a boil.  Turn down to simmer.
4.  Add the carrots and snap peas. Cook for 5 minutes.
5.  Add the remaining shrimp, scallions, mushrooms, water chestnuts, bamboo shoots and bok choy.  Simmer for 2 minutes.
6. Add wontons and cook for an additional 5 minutes, until wonton wrappers begin to wrinkle and float.  Salt to taste.
7.  Serve immediately with soy sauce and enjoy.

Serves 8-10

Tip:  The wontons can be premade at any time.  They can be refrigerated for a day or frozen for up to 3 months.