Preparation time: 30
Cooking time: 15
Healthy soup that is a little time consuming to make but well worth it.
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 wonton, place 1 heaping tsp. of filling in center of a wonton 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 wontons 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.