Wonton soup

Ingredients for 6 servings:

• 250 g shrimp(s), raw
• 4 mushrooms, dried Chinese
• 250 g minced pork
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tsp oil (sesame oil)
• 2 spring onions, finely chopped
• 1 tsp fresh ginger, grated
• 2 tbsp chestnuts (water chestnuts)
• 250 g WanTan wrappers (ready-made product)
• 1 ¼ liters chicken broth or beef broth
• 4 spring onions, finely chopped, for garnishing

Instructions

Working time approx. 1 hour 5 minutes; Total time approx. 1 hour 5 minutes

Peel and gut the shrimp, and finely chop the meat. Pour hot water over the mushrooms and soak for 20 minutes. Drain the liquid and squeeze out the mushrooms. Cut off the stems and finely chop the mushroom caps. Thoroughly mix the shrimp, mushrooms, minced meat, salt, soy sauce, sesame oil, spring onions, ginger, and water chestnuts. Use only one wonton wrapper at a time; cover the remaining wrappers with a clean, damp cloth to prevent the dough from drying out. Place a heaped teaspoon of the minced meat mixture in the center of the dough. Moisten the edges of the dough, fold them into a small triangle, and place the two ends together. Place the dumplings on a floured plate. Cook the dumplings in boiling water for 4-5 minutes. Bring the broth to a boil in a separate pot. Remove the dumplings from the water with a slotted spoon. Garnish with finely chopped spring onions, pour over the simmering broth, and serve immediately.