4 cups chicken stock
1/2 cup thinly sliced carrot
5 to 6 green onions, slivered (about 1/2 cup)
1-inch piece fresh ginger
Several dashes sesame oil
Cilantro leaves (optional)
1 6-oz. package frozen, peeled, cooked shrimp, thawed and finely chopped
1/2 cup finely chopped cooked pork
1/2 cup finely chopped fresh mushrooms
1/2 cup sliced green onion
2 tablespoons finely chopped pimiento
2 tablespoons snipped fresh cilantro
2 tablespoons soy sauce
1/8 teaspoons ground red pepper
Wonton skins
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed
Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry). Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store it in a plastic bag in the refrigerator or freezer until ready to use.
The soup
Combine shrimp, pork, mushrooms, the 1/2 cup green onion, the pimiento, 2 tablespoons cilantro, the soy sauce, and red pepper. To fill wontons, place each wonton skin in front of you so 2 opposite corners are pointing toward you. Place 1 teaspoon filling in the center of each wonton skin. Fold the lower corner of the wonton over the filling and bring its point up to tuck under the filling. Roll the wonton up slightly away from you, leaving about 1 inch of skin unrolled at the top corner. Use water to moisten a side corner. Grasp opposite corner and, overlapping them over the filling, attach side corners to each other, leaving top corner free. In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place 20 of the wontons, one at a time, into boiling water. Reduce heat. Simmer for 5 minutes. (If you are using frozen wontons, do not thaw them; after adding the wontons to the water, return the water to boiling before simmering. This ensures that the wontons are thoroughly cooked.) Drain and rinse with cool water. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender. Remove ginger and discard. Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop. Sprinkle cilantro atop each soup bowl, if desired. Makes 4 to 6 servings. Make-Ahead Tip
To freeze extra wontons, place filled wontons on a baking sheet in a single layer. Freeze until solid. When frozen, place wontons in 2 freezer bags or containers and freeze until needed, up to 3 months.