INGREDIENTS

INSTRUCTIONS

           TO ASSEMBLE:
           TO FINISH:
  FILLING:
Place the shrimp in a linen dish towel or on paper
towels and squeeze out as much moisture as possible.
Chop the shrimp to a paste in a food processor fited
with a steel blade or by hand.  Place the water
chestnuts in a towel and squeeze out as much moisture
as possible. Place the shrimp paste, water chestnuts,
soy sauce, rice wine, sesame oil, salt, pepper,
ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one
direction to combine the ingredients evenly. Add the
cornstarch and stir to blend. The mixture should be
stiff.
Use a fork, teaspoon or two chopsticks to place a
scant teaspoonful of the filling in the center of each
wonton skin.  Gather the edges of the skin together
around the filling and squeeze to form a "waist" as
you gradually remove the fork, teaspoon or chopsticks.
Squeeze the "waist" and the ends shut to enclose the
filling.  The finished dumpling should look like a
drawstring purse.  Place the finished dumplings on a
tray that has been lightly dusted with cornstarch.
Heat 3 quarts of water to boiling in a large pot.  Add
the wontons and cover.  Once the water is boiling
again, cook for about 4 minutes or until they rise to
the surface.  Remove with a long-handled strainer and
drain. Discard the water.  Heat the chicken stock,
salt and sesame to boiling. Add the spinach and cooked
wontons and portion into serving bowls. Serve.
Makes 4 servings.
Per Serving:  82 Calories, 9 g Protein, 6 g
Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg
Cholesterol, 494 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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