Shrimp Wonton Soup

Ingredients

10 Nasoya Wonton Wrappers

Wonton Filling

1/4 cup Leftover Shrimp dumpling filling (recipe here)

Broth

8 cups water + 2 tbsp. Low Sodium Chicken Bouillon Powder
1/2 tsp. Xanthan gum
1/4 cup Frozen Chopped Leaf Spinach
1 1/2 tsp. Dumpling dipping sauce (see recipe here)
Ground White Pepper to taste
1 Green onion (chopped) *optional

Place wonton wrapper in your hand so that it looks like a diamond. Add about a teaspoon of filling.

Wet the upper edges with water and fold the bottom half over and press at the seams to seal.

Wet one of the lower edges and bring both ends together and press to seal.

Set wontons aside.  In a 6 quart saucepan combine the water, bouillon, xanthan gum and dipping sauce whisk until the xanthan gum and bouillon have dissolved and bring to a boil.  Once boiling lower heat to medium and carefully add  your wontons.  Stirring constantly so that dumplings do not stick to the bottom.  Once wontons float to the top add your spinach, simmer for 2 minutes and turn off the heat.
Add 2 to 4 wontons to a bowl and ladle some broth over it, top with green onions.

These delicate wontons are sure to satisfy your urge for chinese!

NOTE:  The wonton wraps I use have 30g net carbs for 8 wraps.  So it's about 4g carbs per wrap, which I don't think is that bad, especially considering they are filled with protein and they are quite light.