Cantonese Wor Wonton Soup Recipe

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.