Wonton Soup III

Ingredients

• 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 wonton wrappers
• 6 cups chicken broth
• 1 cup baby bok choy, cleaned and chopped
• 1/2 ounce dried shiitake mushrooms, reconstituted, stemmed and caps sliced thin
• 1/4 cup sno peas
• 2 teaspoons sesame oil

Directions

1. In a large bowl, combine the pork, shrimp, sherry, cornstarch, ginger root, salt and pepper; mix well.
2. Take one wonton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
3. Place 1 teaspoon of filling in the middle of the wonton skin. Press the skin around the filling to seal it in.
4. Moisten your fingers and wet the bottom corner. Fold the top corner over so that it meets the bottom corner. Press down to seal.
5. 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.
6. Place broth in a large pot and bring to a boil.
7. Add the bok choy and the mushrooms; cook for 2 minutes.
8. Add wontons and cook for 3 minutes more.
9. Stir in the sno peas and sesame oil. Adjust seasonings and serve.
10. Garnish with sliced green onions or fried wonton strips. Serve.