Recipe: Wor Wonton Soup (Chinese)

WOR WONTON SOUP

FOR THE WONTONS:
3/4 cup ground lean pork
4 uncooked shrimp, peeled, deveined and chopped fine
2 tablespoons chopped canned water chestnuts
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon cooking sherry
1/4 teaspoon dark soy sauce
16 round wonton wrappers
1 egg white
FOR THE SOUP:
3 quarts chicken stock
1/2 cup black (Shitake) mushrooms, soaked for 20 minutes, julienned
1/2 cup chicken sliced into 2 inch strips
1/2 cup sliced canned water chestnuts
1/2 cup sliced canned bamboo shoots
1/2 cup cleaned, deveined shrimp halves
1 cup pea pods
1/2 cup (fully cooked) barbecued pork, sliced
1 teaspoon salt
1/4 teaspoon sesame oil

Mix together all of the wonton filling ingredients.

TO ASSEMBLE THE WONTONS:
Place 1/4 teaspoon of the filling mixture into the center of each wrapper. Dip a finger into the egg white, then moisten the edges of the circle. Fold in half, sealing the edges. Then bring the outside edges together, sealing with egg white. Turn down so that it resembles a hat with a brim. It is important that the edges are securely sealed so that the meat does not come out when the wontons are immersed in hot water.

TO BOIL THE WONTONS:
Bring 2 quarts of water to boil in a large kettle. When it reaches a rolling boil, add the wontons, cover and cook on high heat for 10 minutes. Then reduce to medium heat and boil for 20 minutes more. Drain in a colander and under cold water, rinse well.

TO MAKE THE SOUP:
Bring the chicken stock to a boil in a large kettle. Add the black mushrooms and chicken, cover and cook for 5 minutes.

Now add the wontons, cover, bring again to a boil and cook for 5 minutes.

Skim off froth. Add water chestnuts and bamboo shoots, return to a boil, add the shrimp and pea pods, and again return to a boil.

Finally add the barbecued pork, salt and sesame oil, and serve immediately.

Serves 4, generously
Source: The Art of Chinese Cooking by Madame Sylvia Wu