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Wor Wonton Soup

Makes: 6 servings

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

Ingredients:

6 dried black mushrooms
1/4 lb. lean ground pork
1/4 lb. raw medium shrimp, shelled, deveined, and coarsely chopped
1 green onion, minced
1 green onion, minced
1 Tbsp. soy sauce
1 Tbsp. dry sherry or Chinese rice wine
1 tsp. sesame oil
2 tsps. cornstarch
1/8 tsp. white pepper
20 wonton wrappers
2 qt. chicken broth
6 baby bok choy, halved lengthwise
1 cup snow peas\raw, ends and strings removed
1/2 lb. Chinese barbecued porkor ham, thinly sliced
6 medium shrimp, peeled and deveined
pinch of ground white pepper
1/2 tsp. sesame oil

Instructions:

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside.

2. Combine the filling ingredients (pork, shrimp, green onion, soy, rice wine, sesame oil, cornstarch, white pepper) in a medium bowl; mix well. To fill each wonton, place 1 heaping teaspoon of filling in center of a wonton wrapper (keeping 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 remaining wrappers.

3. 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 shrimp and cook for 3 minutes. Add the snow peas and cook for 1 minute. Ladle the wontons and broth into large individual soup bowls and garnish each serving with slices of barbecued pork and green onion. Sprinkle with pepper and sesame oil before serving.

Adapted from Martin Yan’s Chinese Cooking for Dummies (IDG Books Worldwide)
Copyright Yan Can Cook Group 2005