1 1/2 lbs ground pork
8 medium cooked shrimp (chopped)
12 medium cooked shrimp (or more)
1 cooked pork chop (thinly sliced strips)
1 chicken breast (cooked or fried and cut into thinly sliced strips)
1/2 lb sliced mushrooms
1 (8 ounce) can sliced water chestnuts
1 teaspoon chopped gingerroot
1 egg (beaten)
1 teaspoon sherry wine
1 teaspoon soy sauce
3 tablespoons sesame oil
2 tablespoons flat-leaf Italian parsley (minced)
1 teaspoon garlic powder
7 cups chicken broth
8 ounce snow peas (optional)
I small head Bok Coy sliced thin – steamed until tender
8 ounces of Broccoli flowerts – steamed until tender
6-8 ounces of thinly sliced carrots – steamed until tender
1 bunch scallion (thinly sliced)
salt and pepper
20 Won ton wraps (egg roll wrap makes larger wontons if desired)
For the wontons ….
Heat a large non-stick skillet over medium-high heat until hot.
Add ground pork and brown until no longer pink.
Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons 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 and allow to cool slightly.
That is your filling for the wontons.
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.1
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…
Steam the Bok choy, carrots and broccoli, set aside.
Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
Add sliced mushrooms, sliced water chestnuts and snow peas.
Add wontons individually and cook until they float, about 1 or 2 minutes.
Ladle soup into individual large soup bowls with as many wontons per person as desired.
Top with strips of pork, strips of chicken, and as many whole cooked shrimp as desired,..
Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.