Ingredients:

• 1/2 pound Shrimp, shelled and de-veined
• 1 tablespoon minced Celery
• 1 tablespoon minced Green Onion
• 1 Egg White
• 1/2 teaspoon Sesame Oil
• 1/2 teaspoon Salt
• 2 teaspoons Cornstarch, divided
• 24 round Wonton Wrappers
• 2 tablespoons Water
• 1 pound Dry Chinese Noodles
• 1 quart Chicken Stock
• 4 tablespoons minced Green Onion

Method:

• Add shrimp, celery, 1-tablespoon green onion, egg white, sesame oil, salt and 1-teaspoon cornstarch to food processor.
• Pulse to combine into chunky paste. Remove to bowl, and stir to combine.
• In small bowl, combine remaining 1-teaspoon cornstarch with 2 tablespoons water to form a paste.
• Lay 6-8 wonton wrappers on flat surface.
• One at a time, brush some cornstarch paste around the top and right edge of the wonton wrapper.
• Place a scant teaspoon of shrimp mixture in the center of each wrapper.
• Fold the wrapper in half, from right to left and seal the edges.
• Fold one tip in to center, fold second tip into center, resembling folded arms. Place on plate.
• Repeat with remaining wontons.
• Fill large saucepan 2/3’s with water. Bring to a boil over high heat.
• Add Chinese noodles and boil 8 to 10 minutes.
• Drain noodles in colander.
• Divide Chinese noodles between soup bowls.
• Add chicken stock to a simmer over medium low heat.
• Fill anoth pot with water and fill bring to a boil over high heat.
• Drop wontons into boiling water.
• When the wontons rise to the surface, cook one minute longer.
• Remove wontons with slotted spoon, transfer to soup bowls.
• Pour hot chicken broth over wontons and noodles.
• Garnish with sliced green onion.