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Cantonese Wor Wonton Soup Recipe | |
Chinese Soup | |
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Ingredients:
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
Directions:
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.
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.
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