Cantonese Wor Wonton Soup Recipe | Asian Recipes
How to prepare "cantonese wor wonton soup"
cantonese wor wonton soup
posted by footsiebear at recipegoldmine.com may 27, 2001
source: 20 years of the best of yan can cook - marlen on 05/23/2001
fillings
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
getting ready
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.
cooking
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.
