Shrimp Wonton Soup

Wonton soup is the most popular soup served in Chinese restaurants. The filling for wonton can be made with ground pork, chicken, or seafood like shrimp or lobster tail. The shrimp wonton soup is quick and easy to prepare.
Ingredients:
Filling:
1/2 lbs raw, shelled shrimp
1 tbs each of cornstarch, cooking wine
1/4 tsp salt
1/4 tsp soy sauce
1/4 cup canned precooked bamboo shoots, diced
1/4 cup canned water chestnuts, diced
1 tbs minced fresh ginger
1 tsp sugar
Skin:
48 wonton skins
Soup:
6 cups good chicken stock
1 tsp salt
1 tbs cooking wine
Garnish:
1/4 cup baby spinach for each serving
1 tbs chopped green onions
1/2 tsp soy sauce
1/2 tsp black pepper
1/2 tsp sesame oil
Directions:
Devein and rinse shrimp. Drain and chop shrimp coarsely. In a mixing bowl, mix all the filling ingredients with the shrimp and let marinate for a few hours.

Place one portion of the filling in the center of the wonton skin.

Diagonally fold the skin in half to form a triangle.

Fold the edge containing the filling over about 1/2 inch.

 Bring the two points on both sides together.

 Moisten one inner edge. Over lap and pinch the ends together.

 Continue in the same manner until all the filling and wonton skins are wrapped.

Bring the soup ingredients to gentle boil

In another pot, bring water to boil. For each serving, gently drop 7 or 8 wontons and spinach into the boiling water.

 Cook until wontons float to the top of the water. Use the skimmer to scoop them out and place onto a serving bowl.

 Ladle the soup over the wontons and top with green onions, pepper, soy sauce and sesame oil.