Shrimp Wonton Dumpling Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 pound unpeeled large shrimp |
6 cups fat free, less-sodium chicken broth |
1/2 cup finely chopped bok choy |
1/4 cup finely chopped fresh bean sprouts |
2 teaspoons grated peeled fresh ginger |
3/4 teaspoon dark sesame oil |
2 garlic cloves, minced |
12 won ton wrappers |
20 snow peas |
5 small mushrooms, sliced |
3 tablespoons sliced green onions |
Directions:
1. Peel and devein shrimp; reserve shells. Rinse and drain shells; place in a Dutch oven. Add chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve over a bowl; discard solids. Return broth to pan.
2. Stir together bok choy and next 4 ingredients. Working with 1 wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), 1 tablespoon of bok choy mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.spoon about
3. Add shrimp, snow peas, and mushrooms to pan; bring to a boil. Reduce heat to simmer; gently drop dumplings into pan, 2 at a time. Cook 3 to 4 minutes, or until dumplings are done.
4. Gently ladle soup into bowls; sprinkle with green onions.
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