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.
- 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
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.
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.
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Source: 20 Years of the Best of Yan Can Cook
Submitted By: Marlen
Cantonese Wor Wonton Soup