Recipe for cooking cantonese wor wonton soup

Recipes from China :: Chinese Soups and Stews

Posted by FootsieBear at recipegoldmine.com May 27, 2001

Source: 20 Years of the Best of Yan Can Cook - Marlen on 05/23/2001

Fillings
1/2 pound ground pork
1/4 pound med. raw shrimp, shelled,
    deveined, and coarsely chopped
3 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
2 tsp. minced ginger
2 tsp. sesame oil
1/2 tsp. salt
1/8 tsp. white pepper
24 wonton wrappers
6 c. chicken broth
1 c. bok choy, cut into 1-in. pieces
2 oz. snow peas, trimmed
1 tsp. 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 mins.; drain. Discard stems and thinly slice caps.

Combine filling ingredients in a bowl; mix well.

Make each wonton

Place 1 heaping tsp. 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. Pin. 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.

Cooking

Place broth in a large pot: let it come to a boil. Add mushrooms and bok choy and cook for 2 mins. Add wontons and cook for 3 mins. 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.