Wor Wonton Soup            
Source: Martin Yan



Ingredients:
1/4 pound medium raw shrimp, shelled, de-veined, and coarsely chopped
1/2 pound ground pork
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons minced ginger
2 teaspoons sesame oil
1/2 teaspoon salt
1/8 teaspoon white pepper
24 wonton wrappers
6 cups chicken broth
1 cup bok choy, cut into 1-inch pieces
2 ounces snow peas, trimmed
1 teaspoon white pepper
1/2 Chinese Barbecued Park or
Virginia ham, thinly sliced
5 dried black mushrooms

Directions

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
Combine filling ingredients in a bowl; mix well.
 

To Make The Wonton

Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water and fold wrapper in half to form a 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 prevent 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 each serving with slices of barbecued pork and green onion.