Wor Wonton Soup Deluxe
- Ready In:
- 1hr 20mins
- Ingredients:
- 25
- Serves:
-
10
ingredients
-
For the Filling
-
1 bag of pre-made shrimp or chicken wonton or make from scratch as below
- 1 (10 ounce) package egg roll wraps or (10 ounce) package wonton wrappers
- 20 medium shrimp, cooked
- 3 tablespoons rice wine or 3 tablespoons dry sherry
- 1 teaspoon gingerroot, chopped
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons parsley, minced
- 1 egg, beaten
- 1 teaspoon garlic powder
- 4 scallions, thinly sliced
- salt
- pepper
-
For the Soup
- 1 chicken breast, cooked and thinly sliced
- 20 medium cooked shrimp
- 1 (16 ounce) package barbecued pork
- 2 tablespoons sesame oil
- 1 cup bok choy, sliced
- 1⁄2 lb mushroom, sliced
- 5 dried black mushrooms
- 1 (8 ounce) can water chestnuts, sliced
- 1 teaspoon gingerroot, chopped
- 1 (6 ounce) package snow peas, trimmed
- 1 (15 ounce) can baby corn
- 1⁄2 lb broccoli, cut into small pieces
- 7 cups chicken broth
directions
-
For Wontons:
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly& allow to cool slightly.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse’s hat.
- Set wontons aside on an oiled plate & continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
-
FOR THE SOUP:
- Soak black mushrooms in warm water for about 20 minutes. Discard stems.
- Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
- 5 minutes before serving add the brocoli, mushrooms, shrimp.
- 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
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RECIPE SUBMITTED BY
Love to cook, love to eat.