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
Getting Ready: 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
Cooking: 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.
Posted by FootsieBear at Recipe Goldmine May 27, 2001.
Source: 20 Years of the Best of Yan Can Cook - Marlen