Shrimp Wonton Soup

For the soup

• 6 cups chicken stock or broth
• 1 to 2 tablespoons soy sauce
• 1 to 2 teaspoons rice wine vinegar
• 1 recipe Shrimp Wonton Dumplings
• Salt to taste
• 2 scallions, thinly sliced on the bias

For the Shrimp Wonton Dumplings

• 1/2 pound raw shrimp, peeled and deveined
• 1 clove garlic, minced
• 1/2 teaspoon ginger, freshly grated
• 1 scallion, thinly sliced on the bias
• 1 1/2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oil
• 20 wonton wrappers, defrosted
• 1 egg white, lightly beaten

1. 1

   Place the shrimp, garlic, ginger, scallion, soy sauce and sesame oil in a food processor. Pulse until the ingredients come together to form a coarse texture. Note: If you don’t have a food processor, finely chop the shrimp with a knife.

2. 2

   Place the wrappers on a flat surface, spoon about 1 teaspoon of the filling near one corner of the wrapper and brush the wrapper edge lightly with egg white. Fold the wrapper over to make a triangle, and seal the edges tightly.

3. 3

   Brush 1 corner of folded edge with egg wash, and bring the opposite corners together and press firmly to make the dumpling shape.

4. 4

   Dumplings can be boiled in soup, steamed or deep fried.

5. 5

   Heat the stock or broth until it just comes to a boil. Reduce the heat to a simmer, and add the soy sauce, vinegar and wontons. Cook until the wontons are cooked through and the filling is firm, 5 to 7 minutes (slightly longer if wontons are frozen).

6. 6

   Remove from heat and season with salt to taste. Ladle broth and wontons into serving bowls and garnish with scallions.

7. 7

   The shrimp wonton dumplings freeze beautifully, so make a double batch! Freeze in a single layer on a parchment-lined sheet tray; once frozen, seal in a freezer bag. Dumplings can be cooked directly out of the freezer.