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
Soak mushrooms in warm water to cover until softened, about 20 minutes; drain.
Discard stems and thinly slice caps.
Combine filling ingredients in a bowl; mix well.
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.
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.
Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish each
serving with slices of barbecued pork and green onion.
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