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Keeping It Simple: A Talk with Martin Yan by Kris Man

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Cantonese Wor Wonton Soup

Wor in Chinese means a large stockpot. So when we make a large pot of wonton soup and add all kinds of meat and vegetables to the broth, we naturally call it Wor Wonton Soup. This is one soup that is truly a meal in itself.

Fillings:

1/2      pound ground pork
1/4      pound medium raw shrimp, shelled, deveined, and coarsely chopped
3        tablespooons 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

Getting Ready:

1. Soak mushrooms in warm water to cover until softened, about 20  minutes; drain. Discard stems and thinly slice caps.

2. Combine filling ingredients in a bowl; mix well.

3. 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.

Cooking:

1. 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.

2. Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish each serving with slices of barbecued pork and green onion.

Makes 6 servings.

From Martin Yan's Feast- 20 Years of the Best of Yan Can Cook

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