WOR WONTON RECIPE RECIPES

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WOR WONTON SOUP RECIPE - CHINESE.FOOD.COM



Wor Wonton Soup Recipe - Chinese.Food.com image

"WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 20

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)
2 hard-boiled eggs, sliced
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
1 (6 -8 ounce) package snow peas (optional)
1 bunch scallion (thinly sliced)
salt and pepper
egg roll wrap (makes larger wontons)

Steps:

  • 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.
  • 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.
  • 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, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

Nutrition Facts : Calories 918.6, FatContent 61.4, SaturatedFatContent 19.3, CholesterolContent 394.2, SodiumContent 1937.2, CarbohydrateContent 16, FiberContent 3.5, SugarContent 5.3, ProteinContent 71.6

WOR WONTON SOUP DELUXE RECIPE - FOOD.COM



Wor Wonton Soup Deluxe Recipe - Food.com image

Make and share this Wor Wonton Soup Deluxe recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 10 serving(s)

Number Of Ingredients 25

1 (10 ounce) package egg roll wraps or 1 (10 ounce) package wonton wrappers
20 medium shrimp, cooked
3 tablespoons rice wine or 3 tablespoons dry sherry
1 teaspoon gingerroot, chopped
1 teaspoon soy sauce
1 tablespoon sesame oil
2 tablespoons parsley, minced
1 egg, beaten
1 teaspoon garlic powder
4 scallions, thinly sliced
salt
pepper
1 chicken breast, cooked and thinly sliced
20 medium cooked shrimp
1 (16 ounce) package barbecued pork
2 tablespoons sesame oil
1 cup bok choy, sliced
1/2 lb mushroom, sliced
5 dried black mushrooms
1 (8 ounce) can water chestnuts, sliced
1 teaspoon gingerroot, chopped
1 (6 ounce) package snow peas, trimmed
1 (15 ounce) can baby corn
1/2 lb broccoli, cut into small pieces
7 cups chicken broth

Steps:

  • For Wontons:.
  • Heat a large non-stick skillet over medium-high heat until hot.
  • Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 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& allow to cool slightly.
  • 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.
  • 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:.
  • Soak black mushrooms in warm water for about 20 minutes. Discard stems.
  • Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
  • Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
  • 5 minutes before serving add the brocoli, mushrooms, shrimp.
  • 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
  • Ladle soup into individual large soup bowls with as many wontons per person as desired.
  • Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
  • Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.

Nutrition Facts : Calories 442.4, FatContent 15.4, SaturatedFatContent 4.2, CholesterolContent 157.3, SodiumContent 895.7, CarbohydrateContent 39.4, FiberContent 4.1, SugarContent 5.1, ProteinContent 36.1

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