Wor Wonton Soup Deluxe

Submitted by the-cat-did-it

"This is the result of combining what I like from about 4 recipies."

 

• 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

1. For Wontons:

2. Heat a large non-stick skillet over medium-high heat until hot.
3. 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.
4. Continue cooking 3 to 5 minutes.
5. Add the cooked chopped shrimp.
6. Remove from heat, mix thoroughly& allow to cool slightly.
7. Place a small amount of water into a small bowl to use for sealing the wontons.
8. Place a tablespoon or more of the filling into the center of each wrapper.
9. Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
10. Hold filled wonton by the tip with the longest side down.
11. Gently wrap corners around filled part, moisten with water and gently pinch to seal.
12. The finished wonton resembles a nurse’s hat.
13. Set wontons aside on an oiled plate & continue with remaining wontons.
14. The reason for oiling the plate is to prevent wontons from sticking.

15. FOR THE SOUP:

16. Soak black mushrooms in warm water for about 20 minutes. Discard stems.
17. Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
18. Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
19. 5 minutes before serving add the brocoli, mushrooms, shrimp.
20. 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.
21. Ladle soup into individual large soup bowls with as many wontons per person as desired.
22. Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
23. Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.