Wor Wonton Soup

By á-174942

Ingredients

• FILLING:
• 6 dried black mushrooms
• 20 wonton wrappers
• 1/4 pound lean ground pork
• 1/4 pound medium raw shrimp shelled, deveined
• and coarsely chopped
• 1 green onion, including top minced
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/8 teaspoon freshly-ground white pepper
• COOKING:
• 1 large can chicken broth - (49 1/2 oz)
• 1 cup sliced bok choy leaves in 1" pieces
• 1 cup snow peas ends, and strings removed
• 1/2 pound Chinese barbecued pork or ham thinly sliced
• 1 green onion, including top thinly sliced
• 1 pinch freshly-ground white pepper
• 1/2 teaspoon sesame oil

Details

Servings 5

Preparation

Step 1

Soak the mushrooms in warm water for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside. Combine the filling ingredients in a medium bowl; mix well.

To fill each wonton, place 1 heaping teaspoon of filling in the center of a wonton wrapper (keep the remaining wrappers covered to prevent drying). Brush the edges of the wrapper lightly with water, fold it in half over the filling to form a triangle, and press the edges firmly to seal. Place the filled wontons slightly apart on a baking sheet and cover them with a damp cloth while filling the remaining wrappers.

Bring the broth to a boil in a large pot over high heat, Add the mushrooms and bok choy and cook for 2 minutes. Add the wontons and cook 3 minutes. Add the snow peas and cook for 1 minute. Ladle the wontons and broth into large individual bowls and garnish each serving with slices of barbecued pork and green onion. Sprinkle with pepper and sesame oil before serving.

This recipe yields 5 servings.

Tips: In Chinese restaurants the wontons are cooked separately in water so the broth will not become cloudy. Here they are cook in the broth for convenience.

You can fill the wontons ahead of time and cover and refrigerate them for up to 8 hours. For longer storage, freeze them on a baking sheet, then transfer them to a plastic bag and return them to the freezer. Do not thaw before cooking; add 2 minutes to the cooking time.