Wor Wonton Soup Deluxe

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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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