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Wonton Soup
½ cup ground beef
½ cup ground pork
¼ cup bamboo shoots, finely chopped
3 dry shitake mushrooms, rehydrated & chopped finely
4 baby carrots, grated
1 egg
½ tsp. low-sodium soy sauce
Pinch of white pepper
20 wonton skins
¾ cup organic low-sodium chicken stock, boiled and cooled
Place all ingredients except wonton skins and chicken broth in a bowl and combine with hands. Place about 1 tsp. of filling into center of wonton skin. Dip finger with water and run along all edges of wonton skin. Fold in half to form a triangle shape and press to seal.
In a large pot bring about 6 cups of water to boil. Place formed wontons into water and boil for about 5 minutes or until wontons have risen to the top.
Place wontons in food processor. Pulse mixture, adding chicken broth little by little until smooth.
