For the filling mix all together, and mix well! Place a teaspoon of the filling on each noodle and lightly moisten 2 joining edges of the noodle. Fold over on the wet edges, forming a triangle. Be sure to press out all the air so that there is a good seal on the noodle. Place the dumplings on waxed paper until all are filled. Do not stack them on top of one another.
Bring the soup stock to a boiland drop in the wontons. Boil for about 10 mins uncovered, or until they float and look a bit wrinkled on the outside. Theynshould be tender but not mushy. Add the remaining ingredients to the pot, bring up to heat, and place in a serving bowl. Add the garnishes and serve.
VARIATION: You may wish to add some fresh shrimp, chopped, to the above filling. This is a classic form found in Hong Kong.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1044g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 43 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1466.1mg||51 %|
|Potassium 241.4mg||6 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 15.7g|
|Protein 3.5g||5 %|
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Calories per serving: 140
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