Wor Wonton Soup

Magical.Palate's picture

Aug. 04, 2010


Dried black mushrooms 6
For filling
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
Cornstarch 2 Teaspoon
White pepper 1/8 Teaspoon
Wonton wrappers 20
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.

Recipe Summary