Won Ton Soup III
By Chef Tom Fraker
1/2 pound Ground Pork cooked
1/4 pound Shrimp cooked and chopped
3 tablespoons Sherry
1 tablespoon Cornstarch
2 teaspoons Ginger Root minced
1/2 teaspoon Kosher Salt
1/8 teaspoon Pepper
24 sheets Won Ton Wrappers
6 cups Chicken Broth
1 cup Bok Choy use Baby Bok Choy cleaned and chopped
1 ½ ounce package Dried Shiitake Mushrooms reconstituted stems discard and caps sliced thin
1/4 cup Sno Peas
2 teaspoons Sesame Oil
In a large bowl, combine the first 7 ingredients and mix well.
Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
Place 1 teaspoon of filling in the middle of the won ton skin.
Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner.
Press down to seal.
Then moisten the left corner and bring it over to meet the right corner.
Press to seal.
A properly made won ton is commonly described as resembling a nurse's cap.
Cover filled won tons with a towel to keep them from drying out.
Next, place broth in a large pot.
Bring to a boil and add the bok choy and the mushrooms.
Cook for 2 minutes.
Add won tons and cook for 3 minutes more.
Stir in the sno peas and sesame oil.
Adjust seasonings and serve.
Garnish with sliced green onions or fried won ton strips.