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Wor Wonton Soup Recipe

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This recipe for Wor Wonton Soup, by , is from The Vreeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Vreeland-Long
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fillings:
1/2 lb ground pork
1/4 lb medium raw shrimp, deveined, chopped
3 tbsp. rice wine or dry sherry
1 tbsp. corn starch
2 tsp minced fresh ginger root
Soup:
2 tsp sesame oil
1/2 tsp salt
1/8 tsp white pepper
24 wonton (wrappers)
6 cups chicken broth
1 cup bok choy, cut into 1 in pieces
2 oz. snow peas
1 tsp white pepper
1/2 lb chinese barbecue pork,thinly sliced
5 dried black mushrooms



Chicken broth

Directions:
Directions:
soak mushrooms in warm water to cover until softtened, then drain, discard stems and slice thin.combine filling ingredients in a bowl and mix well. Make each wonton: place heaping tsp. of filling in center of wonton wrapper, keep remaining wrappers covered, brush edges of wrapper with water and fold wrapper i half to form triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water and overlap with another corner;press to seal. Cover filled wontons with a dry towel to prvent drying.Cooking: Place broth in a large pot:bring to a boil. Add mushrooms and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. add snow peas and cook for 1 minute. Stir in sesame oil and pepper. Ladle wontons, vegetables and broth into 6 deep soup bowls. Garnish with slices of barbecue pork, green onion and cilantro.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Mom's signature dish. Chinese food for celebrations and family get togethers was a tradition. She once made this soup for ballet dancer Wayne Eagling, son of her friend Thelma.

 

 

 

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