|Dried black mushrooms||6|
|Lean ground pork||1/4 Pound|
|Medium raw shrimp||1/4 Pound , shelled, deveined and coarsely chopped|
|Green onion and tops||1 , minced|
|Soy sauce||1 Tablespoon|
|Dry sherry/Chinese rice wine||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|White pepper||1/8 Teaspoon|
|Canned chicken broth||49 1/2 Ounce (1 Large Can)|
|Sliced bok choy leaves||1 Cup (16 tbs) , cut into 1 inch pieces|
|Snow peas||1 Cup (16 tbs) , ends and strings removed|
|Chinese barbecued pork/Ham||1/2 Pound , thinly sliced|
|Green onion and tops||1 , thinly sliced|
|White pepper||1 Pinch|
|Sesame oil||1/2 Teaspoon|
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. Combine the filling ingredients in a medium bowl; mix well.
2. 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.
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 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.