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1. Add shrimp, celery, 1-tablespoon green onion, egg white, sesame oil, salt and 1-teaspoon cornstarch to food processor.
2. Pulse to combine into chunky paste. Remove to bowl, and stir to combine.
3. In small bowl, combine remaining 1-teaspoon cornstarch with 2 tablespoons water to form a paste.
4. Lay 6-8 wonton wrappers on flat surface.
5. One at a time, brush some cornstarch paste around the top and right edge of the wonton wrapper.
6. Place a scant teaspoon of shrimp mixture in the center of each wrapper.
7. Fold the wrapper in half, from right to left and seal the edges.
8. Fold one tip in to center, fold second tip into center, resembling folded arms. Place on plate.
9. Repeat with remaining wontons.
10. Fill large saucepan 2/3’s with water. Bring to a boil over high heat.
11. Add Chinese noodles and boil 8 to 10 minutes.
12. Drain noodles in colander.
13. Divide Chinese noodles between soup bowls.
14. Add chicken stock to a simmer over medium low heat.
15. Fill anoth pot with water and fill bring to a boil over high heat.
16. Drop wontons into boiling water.
17. When the wontons rise to the surface, cook one minute longer.
18. Remove wontons with slotted spoon, transfer to soup bowls.
19. Pour hot chicken broth over wontons and noodles.
20. Garnish with sliced green onion.
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