
A rich and comforting farm-style wonton soup loaded with shrimp, chicken, and clams. The dish is elevated with a signature honey-glazed pork tenderloin and fresh vegetables for a complete, family-style dinner.
Prepare the marinated pork: In a large dish, combine the dark sweet soy sauce, light soy sauce, ketchup, honey, paprika, ginger, garlic, and shallots. Place the pork tenderloin in the marinade, ensuring it is covered with the cooking wine, and let it marinate in the refrigerator overnight. When ready to cook, preheat your oven to 375°F (190°C) and bake the tenderloin for 30 minutes. Remove the pork from the oven. Pour the remaining marinade into a small saucepan and simmer for 20 minutes until thickened into a glaze. Brush the glaze over the tenderloin, let it cool, and then slice it into 1/4-inch thick pieces.



Make the wonton filling: Finely chop the shrimp and mix them with the pureed pork, chopped water chestnuts, cornstarch, salt, soy sauce, and rice wine. Lay out your wonton wrappers and place 1/2 tablespoon of the filling in the center of each. Fold the wrapper into a triangle and press the edges firmly to seal.



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.


For the best texture, ensure the water chestnuts are finely chopped but still provide a slight crunch. If you prefer a clearer broth, you can cook the wontons in a separate pot of water and only add them to the final soup just before serving to prevent the starch from clouding the chicken bouillon.




