Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large non-stick skillet over medium-high heat until hot. | 2. Add ground pork and brown until no longer pink. | 3. Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste. | 4. Continue cooking 3 to 5 minutes. | 5. Add the cooked chopped shrimp. | 6. Remove from heat, mix thoroughly and allow to cool slightly. | 7. That is your filling for the wontons. | 8. Place a small amount of water into a small bowl to use for sealing the wontons. | 9. Place a tablespoon or more of the filling into the center of each wrapper. | 10. Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. | 11. It will look like a triangle. | 12. Hold filled wonton by the tip with the longest side down. | 13. Gently wrap corners around filled part, moisten with water and gently pinch to seal. | 14. The finished wonton resembles a nurse’s hat. | 15. Set wontons aside on an oiled plate& continue with remaining wontons. | 16. The reason for oiling the plate is to prevent wontons from sticking. | 17. Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil. | 18. Add sliced mushrooms, sliced water chestnuts and snow peas. | 19. Add wontons individually and cook until they float, about 1 or 2 minutes. | 20. Ladle soup into individual large soup bowls with as many wontons per person as desired. | 21. Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg. | 22. Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1 1/2		ground	2558.304	0.0	94.6436	238.6163
shrimp	8		cooked chopped	-	-	-	-
shrimp	12		cooked	-	-	-	-
pork chop strip	1		cooked sliced	-	-	-	-
chicken breast	1		cooked cut sliced	780.1798	0.0	94.5741	41.9573
mushroom	1/2		sliced	-	-	-	-
water chestnut	1	can	sliced	-	-	-	-
gingerroot	1	teaspoon	chopped	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
hard egg	2		sliced boiled	-	-	-	-
sherry wine	1	teaspoon		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
flat leaf italian parsley	2	tablespoons	minced	-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
chicken broth	7	cups		546.84	13.23	77.9688	18.3456
snow pea	1	package		-	-	-	-
scallion	1	bunch	sliced	-	-	-	-
salt pepper				-	-	-	-
egg wrap				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.