Serves 4
PREP 45 MINS
COOK 20 MINS

  • 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)

DIRECTIONS

  • 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.