Wor Wonton Soup Recipe - Cooking Index
Wor Wonton Soup Recipe - Cooking Index
Every country has its chicken soup. Wonton soup, with its ravioli-like pasta, is a wonderful Chinese version. Wonton means "swallowing the clouds." With their skirt-like sides, wontons float in soup like little trailing clouds. "Wor" in Chinese means large pot or stock pot. Wor wonton means a pot of wontons with lots of goodies.
Type: Soup| 6 | Dried black mushrooms | |
| 20 | Wonton wrappers | |
| Filling | ||
| 1/4 lb | 113g / 4oz | Lean ground pork |
| 1/4 lb | 113g / 4oz | Medium raw shrimp - shelled, deveined |
| And coarsely chopped | ||
| 1 | Green onion, including top - minced | |
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Dry sherry or Chinese rice wine |
| 1 teaspoon | 5ml | Sesame oil |
| 2 teaspoons | 10ml | Cornstarch |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| Cooking | ||
| 1 | Large can chicken broth - (49 1/2 oz) | |
| 1 cup | 40g / 1.4oz | Sliced bok choy leaves in 1" pieces |
| 1 cup | 237ml | Snow peas - ends, and |
| Strings removed | ||
| 1/2 lb | 227g / 8oz | Chinese barbecued pork or ham - thinly sliced |
| 1 | Green onion, including top - thinly sliced | |
| 1 | Freshly-ground white pepper | |
| 1/2 teaspoon | 2.5ml | Sesame oil |
Soak the mushrooms in warm water for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside. Combine the filling ingredients in a medium bowl; mix well.
To fill each wonton, place 1 heaping teaspoon of filling in the center of a wonton wrapper (keep the remaining wrappers covered to prevent drying). Brush the edges of the wrapper lightly with water, fold it in half over the filling to form a triangle, and press the edges firmly to seal. Place the filled wontons slightly apart on a baking sheet and cover them with a damp cloth while filling the remaining wrappers.
Bring the broth to a boil in a large pot over high heat, Add the mushrooms and bok choy and cook for 2 minutes. Add the wontons and cook 3 minutes. Add the snow peas and cook for 1 minute. Ladle the wontons and broth into large individual bowls and garnish each serving with slices of barbecued pork and green onion. Sprinkle with pepper and sesame oil before serving.
This recipe yields 5 servings.
Tips: In Chinese restaurants the wontons are cooked separately in water so the broth will not become cloudy. Here they are cook in the broth for convenience.
You can fill the wontons ahead of time and cover and refrigerate them for up to 8 hours. For longer storage, freeze them on a baking sheet, then transfer them to a plastic bag and return them to the freezer. Do not thaw before cooking; add 2 minutes to the cooking time.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
Average rating:
8.5 (4 votes)
Submit your rating:
Click a star to rate this recipe.