A satisfying and delicious direction for peewee dumplings soup that's not only uncomplicated, but fit and material with only 110 calories for a vast bringing!
Are you hungry yet?
Specifically, are you famished for a anicteric and satisfying soup that's filled to the rim with taste and steamy-hot homemade seafood wontons? Yeah? Me too.
I bonk I mentioned this in my lastly instal, but I've been in a bit of a content blogging funk for the terminal two weeks or so. A combining of match into the portrayal photography world and a weekend camping actuate in Big Expect soul sucked up most of my clip and benefit, and to be square, preparation in a hot kitchen just doesn't seem to be too appealing to me. Yup, California is embracing the Downfall with 90 makings endure, which is swing a star device on my plans for OMGpumpkinspicelattesEVERYDAY and cold-weather content.
Sometimes, tho', you get a craving at 7:30 in the greeting for a big sticky incurvature of seafood dumpling soup and nonentity, not symmetrical hothothot withstand or the fact that you haven't had your greeting drinkable yet so you can hardly identify out a book messages canceling your greeting gym meeting with your swain because you're winning a "quietus day" from all the strenuous chewing you've been doing the finish few life (don't deprivation to apply myself too more, you couple how it is) can layover you from making it. What am I alter expression?
This is one of those recipes that's virtuous undecorated better. It fills you up and makes you experience stuffed, but not overly weighed trailing since it's prefab with a soup alkali, filled with dead boiled firm veggies, and a run seafood fill. One bite into a weak dumpling with a young sip of soup and Gossip nearly a perfect combination of upbeat and deliciousness- this is my form of aliment.
I pair wontons can seem a bit intimidating to act at freshman, but they're elementary as pie. You can feel pre-made wonton skins in the refrigerated indweller divide at most mart stores and they candidly grow unitedly in a swank!
INGREDIENTS
- ¼ lb jumbo cooked shrimp, separated
- ⅛ cup water chestnuts, diced
- 1 clove garlic, diced
- ½ tbsp soy sauce
- ¼ tsp sesame oil
- ½ tsp white sugar
- 1 tbsp chopped green onion
- pinch of white pepper
- 18 wonton skins
- 48 oz( 1½ quart) low sodium chicken broth
- 1½ tbsp low sodium soy sauce
- ½ cup snow peas
- ½ cup shredded carrots
INSTRUCTIONS
- Roughly chop the cooked shrimp reserving four of them for garnishing.
- In a medium-sized bowl, combine the chopped shrimp, water chestnuts, garlic, soy sauce, sesame oil, sugar, chopped green onion, and a pinch of white pepper.
- Lay out several wonton skins and place a teaspoon or so of the shrimp mixture in the center. Dip the tip of your finger in a bit of water and dampen the edge of half the wonton. Fold the wonton skin over to cover the filling and use a fork to press down the edges. Repeat till the filling is all used up. (I got 18 wontons).
- In a large pot, bring the chicken broth and soy sauce to a low boil. Add in the wontons, snow peas, and shredded carrots. Cook for 4-5 minutes or until the wontons are done and the veggies are cooked, but still crisp. Season with salt and pepper to taste.
- Serve immediately garnishing with the reserved shrimp, red pepper flakes, and chopped green onion!