- Make the Shrimp Wonton: Place shrimp in the bowl of a food processor fitted with the blade attachment. Pulse until shrimp are finely chopped but not a smooth paste. Transfer shrimp to a medium bowl and add mushrooms, celery, carrots, onion, garlic, Nishiki Rice Vinegar, Dynasty Premium Sesame Oil, Kikkoman Soy Sauce, and sambal oelek. Add cornstarch and stir until thoroughly blended. Cover and refrigerate for 30 minutes.
- Spoon 1 tsp. Of shrimp mixture onto a Dynasty Wonton Wrappers. Dip your finger in water and run along the edge of the wonton wrapper. Then, carefully pull opposite sides together to make a pointed top. Repeat with the remaining filling and wrappers.
- Meanwhile, heat a large pot of water to boiling over medium-high heat.
- Make the Broth: Heat oil over medium heat in another large pot. Add garlic and ginger; cook for 30 seconds or until fragrant, stirring constantly. Be sure not to let garlic and ginger brown or burn. Add broth, Kikkoman Soy Sauce, Dynasty Fish Sauce salt and white pepper. Taste broth and adjust seasoning with additional salt if needed. Reduce heat to medium-low and keep warm while you boil the wontons.
- In 3 batches, cook wontons in boiling water for 3 to 5 minutes or until they begin to float to the surface and the internal temperature of the filling reaches 145 degrees F. Remove wontons from water with a slotted spoon and transfer to a plate.
To serve:
- Stir kale into broth and stir just until kale begins to wilt.
- Divide wontons between 4 large bowls, ladle broth and kale mixture over wontons.
- Serve immediately, garnished with green onions if desired.
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