Cantonese Wonton Noodle Soup

Method7 steps · about 1 hr 15 min

1. 1

   Step 1: Combine the raw ground pork (225 g) with the ¾ tsp filling salt, ¾ tsp sugar, ½ tsp sesame oil, ⅛ tsp white pepper, 1 tbsp Shaoxing wine, 2 tsp oil, 1 tbsp filling water and ½ tsp cornstarch. Choose one mixing method: whip by hand for about 15 minutes, or process for about 5 minutes, until the pork is paste-like. Stir in the chopped raw shrimp (170 g).

   Uses 225 g ground pork · ¾ tsp salt for the filling · ¾ tsp sugar · ½ tsp sesame oil for the filling · ⅛ tsp white pepper for the filling · 1 tbsp Shaoxing wine · 2 tsp oil for the filling · 1 tbsp water for the filling

   
2. 2

   Step 2: Place about 1 tsp of the prepared pork-and-shrimp filling on a square egg wonton wrapper (½ package). Moisten the edges with sealing water and fold the wrapper in half into a triangle. Bring the two outer corners together and press firmly to seal. Repeat, aiming to use the filling with the wrappers from the half-package. The author’s guide is about three dozen wontons, with the count depending on wrapper size and filling portions. If the wrappers run out, refrigerate any remaining raw filling promptly rather than overfilling the wontons.

   Uses ½ package square egg wonton wrappers · Prepared filling, about 1 tsp for each wonton; repeat as needed · Water, enough to moisten the wonton edges

   
3. 3

   Step 3: Heat the 8 cups chicken broth in a medium pot until hot. Taste and add the separate broth-seasoning salt only as needed. Keep the broth hot for serving.

   Uses 8 cups good-quality low-sodium chicken broth · Salt, to taste, for seasoning the broth

4. 4

   Step 4: Bring a large pot of water to a full boil. Add the Hong Kong wonton egg noodles (340 g) and cook just until al dente, following their package guidance as needed. Lift out and drain the noodles, then divide them among six serving bowls.

   Uses 340 g Hong Kong wonton egg noodles for soup · Water, enough to boil the noodles and wontons

5. 5

   Step 5: Return the noodle-cooking water to a boil and add the assembled wontons, in batches if needed so they can cook freely. Once the water is boiling again, cook for about 4–5 minutes, until the wontons float and the filling is cooked through. Check that the ground-pork filling reaches 71°C/160°F in the centre and the shrimp is opaque. Continue cooking if needed, then lift out and drain the wontons. Repeat for any remaining assembled wontons.

   Boil the wontons · 4 minUses The sealed wontons from assembly, only the wontons being boiled in this batch · The hot cooking water retained after lifting out the noodles

6. 6

   Step 6: Divide the cooked wontons among the six noodle bowls and ladle the hot seasoned chicken broth over them.

   Uses The six bowls of lifted, drained noodles · All lifted and drained, cooked-through wontons · The hot chicken broth, divided among six bowls

7. 7

   Step 7: Serve the six bowls of wonton noodle soup promptly. If desired, finish with a couple of drops of sesame oil, chopped scallion and white pepper to taste.

   Uses Six assembled bowls of wonton noodle soup · Sesame oil, a couple of drops for optional finishing · Chopped scallion, to taste, for optional finishing · White pepper, to taste, for optional finishing