Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cantonese wor wonton soup
Date: May 4, 2007
Send by FootsieBear at formulagoldmine.com May 27, 2001
Origin: 20 Years of the Best of Yan Can Cook - Marlen on 05/23/2001
Fillings
1/2 pound ground pork
1/4 pound average raw shrimp, shelled,
, , , deveined, and coarsely chopped
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 normal cups chicken broth
1 normal 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
Getting Ready
Soak mushrooms in warm good water to cover until softened, about 20 minutes, drain. Discard stems and thinly slice caps.
Combine filling ingredients in a bowl, mix well.
Make each wonton
Place 1 heaping teaspoon filling in center of a wonton wrapper, keep remaining wrappers covered to prevent drying. Brush edges of wrapper with good water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with good 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.