Big Pot War Wonton Soup

Recipe Ingredients

1		Dried tangerine peel, abt 1 1/2" square
1/4 lb	113g / 4oz	Fish mousse
1/4 lb	113g / 4oz	Uncooked medium shrimp - shelled, deveined,
		And finely chopped
2		Chinese celery - minced
		= (or 1/4 cup chopped celery leaves and
		One stalk regular celery, minced)
1		Green onion - trimmed, minced
1 teaspoon	5ml	Grated ginger
1		Egg white
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Sesame oil
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		For The Wontons
16		Wonton wrappers
		For The Seafood Marinade
2 teaspoons	10ml	Chinese rice wine or dry sherry
1/4 teaspoon	1.3ml	Sesame oil
1/8 teaspoon	0.6ml	Freshly-ground white pepper
12		Uncooked medium shrimp - shelled, deveined
6		Sea scallops - halved horizontally
		For The Dish
6 cups	1422ml	Seafood stock
		= (or canned chicken broth)
16		Snow peas - ends trimmed
12		Thin slices Char Siu
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper

Recipe Instructions

Pour enough warm water over the tangerine peel in a small bowl to cover completely. Soak until softened, about 20 minutes. Drain the peel and mince.

Make the filling: Stir the fish mousse, shrimp, Chinese celery, green onion, ginger, egg white, salt, sesame oil, pepper and tangerine peel together in a small bowl until well mixed and spongy.

For the Wontons: Place 1 heaping teaspoonful of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with a damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the corners together firmly to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out.

For the Seafood Marinade: Stir the rice wine, sesame oil and pepper together in a small bowl until blended. Toss the shrimp and scallops gently in the marinade until coated. Set aside for 10 minutes.

For the Dish: Bring a large pot of water to a boil over high heat. Add the wontons and cook until they rise to the surface, about 5 minutes after the water returns to a boil. Drain well.

Meanwhile, bring the stock to a boil in a separate pot. Adjust the heat so the stock is simmering, then stir in the marinated shrimp and scallops and the snow peas. Simmer until the seafood is cooked through, about 3 minutes. Slide the cooked wontons and Char siu into the broth and season the broth with salt and pepper. Ladle the soup into large warm bowls, dividing the wontons, shrimp, scallops and snow peas evenly.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Old Timers) - - from the TV FOOD NETWORK CANADA

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