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Shrimp Wonton Soup with Chinese Scallion Pancakes

Shrimp Wonton Soup with Chinese Scallion Pancakes

   

Shrimp Wonton Soup with Chinese Scallion PancakesShrimp Wonton Soup with Chinese Scallion Pancakes


Recipe Details:
Virtually everyone knows shrimp wonton soup and scallion pancakes as these dishes of Chinese cuisine are among the most popular ones. This is a diabetes friendly version of shrimp wonton soup and scallion pancakes (this dish still has to be consumed in moderation).


Ingredients:
  • Shrimp for wonton soup (peeled & deveined, finely chopped) – 1 lb.
  • Scallions for wonton soup (finely chopped) – 3
  • Low-carb wonton wrappers for wonton soup – 36
  • Low-sodium chicken broth for wonton soup – 8 cups
  • Shiitake mushrooms for wonton soup (caps only, cut into thin slices) – 3.5 Oz
  • Garlic cloves for wonton soup (minced) – 4
  • Ginger root for wonton soup (peeled, minced) – 0.5 tbsp.
  • Ginger root for wonton soup (sliced) – 3 slices
  • Cilantro for wonton soup (minced) – 1 tbsp.
  • Cilantro for wonton soup (whole leaves) – ¼ cup
  • Small jalapeño peppers for wonton soup (stemmed & seeded, cut in small slices) – 2
  • Low-sodium soy sauce for wonton soup – 1 tsp.
  • Whole wheat flour for scallion pancakes – 2 cups
  • Boiling water for scallion pancakes – 1 cup
  • Sesame seed oil for scallion pancakes – ¼ cup
  • Scallion greens for scallion pancakes (thinly sliced) – 2 cups
  • Canola oil for frying for scallion pancakes – 1 tbsp.
  • Salt for scallion pancakes – to taste
    Recipe Directions:
    Step 1
    Let’s make the wonton soup first. Combine in a large bowl the shrimp, garlic, minced ginger, scallions, minced cilantro and soy sauce. Mix the ingredients well.
    Step 2
    Place one wonton wrapper on a nonstick working surface and then place a teaspoon of the shrimp mixture in the center. After that, dampen a fingertip with water and run it around the edge of the wonton wrapper.
    Step 3
    Fold the wrapper in half diagonally, pressing the dampened edges to seal the dumpling. Form an envelope by drawing the two opposite sides of the wonton wrapper together and then fold the top point over the overlapping points. Repeat the flow to make the rest of the dumplings.
    Step 4
    Combine together the chicken broth, ginger slices, mushrooms, and half of the sliced jalapeños in a large saucepan over medium heat. Once bubbles start appearing on the surface of the soup, use a slotted spoon to carefully add the wontons to the soup. Cook for about 4-5 minutes, then remove from the heat and set aside.
    Step 5
    Now, let make scallion pancakes. Pour the whole wheat flour into a mixing bowl, make a little deepening in the center of the flour mound, and slowly pour in the boiling water and stir until all the flour is mixed with water, then gently knead the dough with your hands as soon as the temperature of dough drops enough to handle.
    Step 6
    Cover the dough with a damp towel and allow to rest for half an hour. After that, divide the dough into four balls and roll out each ball onto a lightly floured working surface. Then, coat each dough portion with sesame oil, using a brush.
    Step 7
    Evenly distribute a quarter of the sliced scallions onto each round of dough, then evenly sprinkle with a little bit of salt and roll up each round into a tight roll.
    Step 8
    Take each roll and coil it into a shape of a snail, and then take each coil of dough and roll it flat again to seal in the scallions and to create layers in the dough. You can repeat this step again if you wish to make more layers in the dough.
    Step 9
    Warm a tablespoon of canola oil in a large skillet over medium heat and cook one pancake at a time, turning over when golden.
    Step 10
    Divide the soup with wontons between soup bowls, remove the ginger slices, garnish with cilantro leaves and the second half of jalapeños. Serve with the scallion pancakes. Enjoy!


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