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
pound ground pork
1/4 pound medium raw shrimp, shelled, deveined,
and coarsely chopped
3 tablespooons Chinese rice wine or dry
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,
5 dried black mushrooms
1. 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.
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.
Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish
each serving with slices of barbecued pork and green onion.
Makes 6 servings.
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