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Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

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

Ingredients Nutrition

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.