Wor Won TonAmazing
If you like regular Chinese won ton soup, you'll absolutely love this kicked up several notches version. This soup is chock full of healthy ingredients. You might want to fill the won ton ahead of time, then cover and refrigerate them for up to 8 hours. For a longer storage time, freeze them on a baking sheet, and then transfer them to a plastic bag and return to the freezer. Do not thaw before cooking but add about 2 minutes to the cooking time. Rating: ***** This is an outstanding Chinese Wor Won Ton soup! Prep. Time: 30 minutes. Cooking Time: 15 minutes. Serves: 6
6 dried black mushrooms or whatever type is your preference. 1/4 lb. lean ground pork. 1/4 lb. uncooked fresh medium sized shrimp, shelled, de-veined, and coarsely chopped. 1 green onion, minced. 1 green onion, minced. 1 Tbs. low sodium or light soy sauce. 1 Tbs. dry sherry or Chinese rice wine. 1 tsp. sesame oil. 2 tsp. cornstarch 1/8 tsp. ground white pepper. 20 won ton wrappers. 2 qt. low fat and low sodium chicken broth. 6 baby bok choy, halved lengthwise. 1 c. fresh snow peas uncooked, ends and strings removed. 1/2 lb. lean Chinese barbecued pork (or ham), thinly sliced. 6 med. shrimp, peeled and de-veined. A pinch of ground white pepper. 1/2 tsp. sesame oil.
Preparation; Soak the mushrooms in warm water to cover for 30 minutes and drain. Cut off and thinly slice the caps discarding the stems. Set aside. Combine the filling ingredients (pork, shrimp, green onion, soy, rice wine, sesame oil, cornstarch, white pepper) in a medium bowl and mix well. To fill each won ton wrapper, place 1 heaping tsp. of filling in center of a won ton wrapper (keeping the remaining wrappers covered with damp paper towel to prevent drying). Brush the edges of the wrapper lightly with water, fold it in half over the filling to form a triangle, and press the edges firmly to seal. Place the filled wontons slightly apart on a baking sheet and cover them with a damp paper towel while filling remaining wrappers. Bring the broth to a boil in a large pot over high heat. Add the mushrooms and bok choy and cook for 2 minutes. Add the wontons and shrimp and cook for 3 minutes. Add the snow peas and cook for 1 minute. Ladle the won tons and broth into large individual soup bowls and garnish each serving with slices of barbecued pork and green onion. Sprinkle with pepper and sesame oil before serving. I know this recipe looks a little daunting but if you like regular won ton soup, kick it up a notch and go the extra mile for a very delicious, low fat Wor Won Ton soup. Your family and friends will love this Wor Won Ton soup! 
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