Cantonese Wor Wonton Soup
Cantonese Wor Wonton Soup
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 medium raw shrimp, shelled,
deveined, & coarsely chopped
3 TbspChinese rice wine or dry sherry
1 tablespoon cornstarch
2 tpss minced ginger
2 tpss sesame oil
1/2 tps salt
1/8 tps white pepper
24 wonton wrappers
6 cups chicken broth
1 cup bok choy, cut into 1-inch pieces
2 ounces snow peas, trimmed
1 tps 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 min; drain
Discard stems & thinly slice caps
Combine filling ingredients in a bowl; mix well
Make each wonton
Place 1 heaping tps filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying
Brush edges of wrapper with water & fold wrapper in half to form a triangle
Pinch edges to seal
Pull two opposite corners together, moisten one corner with water, & overlap with another corner; press to seal
Cover filled wontons with a dry towel to prevent drying
Cooking
Place broth in a large pot: bring to a boil
Add mushrooms & bok choy & cook for 2 min
Add wontons & cook for 3 min
Add snow peas & cook for 1 minute
Stir in sesame oil & pepper
Ladle wontons, vegetables, & broth into 6 deep soup bowls
Garnish each serving with slices of barbecued pork & green onion
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