Seafood Soup Wontons-Jane Hsu
2 lbs. shrimp, peeled and
deveined or scallops
2 Tablespoons finely
chopped ginger
3 chopped green onions
3 stalks celery
1/4 cup white wine
1/8 cup rice vinegar
2 Tablespoons sesame oil
1 teaspoon cornstarch
1 teaspoon ground white pepper
2 teaspoons kosher salt, to taste
Packaged or homemade wonton wrappers
Process ingredients in a food processor or blender until a fine paste forms.
Wrap in wonton wrappers, using about 1 teaspoon of filling per wonton.
Bring a pot of water to boil, and cook about 20 wontons at a time. Stir to prevent sticking to the bottom.
When wontons float, they are ready. Drain and serve in soup, or dip in soy sauce.
deveined or scallops
2 Tablespoons finely
chopped ginger
3 chopped green onions
3 stalks celery
1/4 cup white wine
1/8 cup rice vinegar
2 Tablespoons sesame oil
1 teaspoon cornstarch
1 teaspoon ground white pepper
2 teaspoons kosher salt, to taste
Packaged or homemade wonton wrappers
Process ingredients in a food processor or blender until a fine paste forms.
Wrap in wonton wrappers, using about 1 teaspoon of filling per wonton.
Bring a pot of water to boil, and cook about 20 wontons at a time. Stir to prevent sticking to the bottom.
When wontons float, they are ready. Drain and serve in soup, or dip in soy sauce.