Cantonese Wor Wonton Soup Posted by FootsieBear at May 27, 2001 Source: 20 Years of the Best of Yan Can Cook - Marlen on 05/23/2001 Fillings 1/2 pound ground pork 1/4 pound medium 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 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 Getting Ready 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. 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 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.