Wonton Noodle Soup (云吞面)
A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz shrimp (headless and skinless)
- 7 oz ground pork
- 2 tablespoon unsalted chicken stock (or fish/seafood stock)
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon ginger (minced)
- ½ teaspoon salt
- 40 piece wonton wrappers
- 4 cup unsalted chicken stock (or fish/seafood stock)
- 2 cup water
- 2 tablespoon fish sauce (or light soy sauce)
- 2 teaspoon sesame oil
- ½ teaspoon ground white pepper
- Salt (to taste)
- 14 oz fresh thin egg noodles (or 7 oz (200g) of dried egg noodles)
- 10 oz bok choy (or Gai Lan (Chinese broccoli))
- 2 stalk scallions (finely chopped)
Instructions
- 1
Making the filling
- 2
Cut the shrimp into chunks, then place them in a mixing bowl. Add the pork, stock, light soy sauce, oyster sauce, Shaoxing rice wine, salt, sesame oil, and ginger. Stir in one direction until the mixture is well combined and sticky.
- 3
Fold the wontons
- 4
Place a small portion of the filling in the center of a wonton wrapper. Wet your finger with a little water, then trace a circle around the filling. Using both thumbs and index fingers, lift all four corners of the wrapper up toward the center, gathering them above the filling. Press firmly to seal and form a pouch (You may also use other wonton folding techniques). Repeat with the remaining wrappers.
- 5
Heat the soup
- 6
Pour the stock and water into a saucepan. Add the light soy sauce, sesame oil, and white pepper. Bring to a boil. Taste, and adjust with a little salt if needed.
- 7
Cook the noodles and wontons
- 8
While heating the soup, bring a large pot of water to a rolling boil on another burner. Add the noodles and cook until slightly underdone. Transfer them to serving bowls, dividing evenly. Add a small amount of stock to each bowl to keep the noodles from sticking.
- 9
Next, cook the wontons (you may need to do this in two batches to avoid overcrowding). When they rise to the surface, continue boiling for about 1½ minutes. Add the bok choy during the last 20 seconds to blanch briefly.
- 10
Finally, transfer the wontons and bok choy to the serving bowls. Top up the seasoned stock and sprinkle with scallions to finish.