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Cantonese Wor Wonton Soup




  • 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


  • Wonton wrappers


  1. Getting Ready: Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
  2. Combine filling ingredients in a bowl; mix well.
  3. 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.
  4. 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.
  5. 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 on 05/23/2001

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