| 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. |
