International Recipes
Cantonese Wor Wonton Soup
Ingredients
Fillings
- 1/2 pound ground pork
- 1/4 pound medium raw shrimp, shelled, deveined, and coarsely chopped
- 3 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons minced ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 24 wonton wrappers
- 6 cups chicken broth
- 1 cup bok choy, cut into 1 inch pieces
- 2 ounces snow peas, trimmed
- 1 teaspoon white pepper
- 1/2 Chinese Barbecued Park or Virginia ham, thinly sliced
- 5 dried black mushrooms
Wrappers
Instructions
- Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
- Combine filling ingredients in a bowl; mix well.
- Make each wonton: Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with another corner; press to seal. Cover filled wontons with a dry towel to prevent drying.
- Place broth in a large pot: bring to a boil. Add mushrooms and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add snow peas and cook for 1 minute. Stir in sesame oil and pepper.
- Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish each serving with slices of barbecued pork and green onion.
Attribution
Posted by FootsieBear at Recipe Goldmine May 27, 2001.
Source: 20 Years of the Best of Yan Can Cook - posted by Marlen on 05/23/2001