1/4 lb. fresh or frozen raw shrimp
2 oz. ground pork
3 cans water chestnuts, finely chopped
2 green onions (with tops), chopped
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sesame oil
Dash of white pepper
Peel shrimp. (If frozen, do not thaw; peel under running cold water.) Devein and wash. Chop finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper. 1 egg white, slightly beaten 5 c. water
Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with dampened towel to keep them from drying out.)
Heat water to boiling in 4 quart Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons in cold water; cover with iced water to keep them from sticking together. 1/2 tsp. cornstarch 1/2 tsp. salt Dash of white pepper 4 oz. pea pods 4 oz. mushrooms
Remove bones and skin from chicken; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove string from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/2 inch slices. 1/4 c. sliced canned bamboo shoots 1 tsp. salt Dash of white pepper 2 tbsp. chopped green onions (with tops) 1/4 tsp. sesame oil
Heat chicken broth and mushrooms to boiling in 3 quart saucepan. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into chicken broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 tablespoons green onions and 1/4 teaspoon sesame oil. 8 servings (about 1 cup each).
Do-Ahead Directions: Prepare Wonton Soup; cover and refrigerate no longer than 24 hours. Just before serving, heat soup until hot.
