California Farm Wonton Soup with Glazed Pork

Shape and pre-cook the wontons: Bring the two side tips of the wonton triangle together until they touch, using a bit of beaten egg to seal the edges. In a large skillet or pot of boiling water, add the wontons and the dried wood ear mushrooms. Turn off the heat and let them sit for 20 minutes. Carefully remove the wontons and mushrooms, but be sure to save the nutrient-rich cooking broth.

Handle leftover filling: If you have any filling remaining, roll it tightly inside a moistened eggroll wrapper. Seal the ends with beaten egg and cook it in the skillet with the wontons. Once cooked, slice the roll into rounds to be served as a side accompaniment to the soup.

Assemble the soup: In a large Dutch oven, combine the chicken broth with the reserved wonton cooking liquid and bring to a boil. Add the sliced chicken breast and boil for 5 minutes. Stir in the pre-cooked wontons, bamboo shoots, water chestnuts, shredded cabbage, and sugar snap peas. Bring the soup back to a boil and skim any foam from the surface. Add the slivered wood ear mushrooms, shrimp, clams, and the sliced glazed pork. Drizzle with sesame oil, garnish with fresh chives, and serve in a large tureen for family-style dining.