Wonton Noodle Soup (广式云吞面)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
1 hr 20 mins
-
Cook Time
20 mins
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Total Time
1 hr 40 mins
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Servings
4 to 6 servings
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Calories
454 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Wonton Noodle Soup (广式云吞面)
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An authentic tasting Cantonese wonton noodle soup with juicy pork and shrimp wontons, thin chewy Hong Kong noodles, and fragrant homemade chicken stock. Follow this recipe and you’ll create a dish that tastes even better than the restaurant version.
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Ingredients
- 1 pack wonton wrappers , thawed if using frozen
Wonton Filling
- 1/2 lb ground pork
- 4 oz raw peeled and deveined shrimp , chopped into small pieces
- 1/2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 egg white
- 2 teaspoons ginger , finely minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Soup
- 1 pack Hong Kong style wonton noodles
- 8 cups homemade chicken stock (Footnote 1)
- 2 teaspoons sea salt (or to taste)
- 4 green onions white part, sliced
- 1 ” ginger , large sliced
Topping options
- green onion greens for garnish , sliced
- 8 heads Choy Sum (or baby bok choy)
- fried shallots
Instructions
Prepare the wontons
- Prepare wonton filling: In a large bowl, combine all the ingredients for the wonton filling. Mix well with a spatula in a circular motion until it forms a sticky paste.
- Prepare a large tray or a plate. Spray a thin layer of oil or sprinkle some flour onto it to prevent sticking.
- Wrap the wontons: Work on the wontons one at a time. Make a loose fist with one hand and place a wonton wrapper over your thumb and index finger. Place about a teaspoon of filling in the center of the wrapper. Slowly close your thumb and index finger to gather the wrapper while using a small spoon to push down the filling, until the wrapper comes together. Pinch the wrapper right above the filling so it seals tightly. (See the blog post above for the detailed wrapping steps in the pictures). Place the wrapped wontons onto the prepared tray, a finger’s width apart. (Now you can store the wontons if not used immediately. See footnote 2 for storage tips)
- Make sure to use a wet paper towel or clean wet kitchen towel to cover the wonton wrappers and the wrapped wontons, to prevent them from drying out.
Assemble the wonton noodle soup (Footnote 3)
- Prepare a big pot for cooking the wontons and noodles. Add about 1 gallon (4 liters) of water and bring it to a boil.
- Add homemade chicken stock, salt, ginger and green onion (white part) to another medium-sized pot. Heat over medium heat until simmering. Then cover and turn to lowest heat to keep warm while cooking the wontons and noodles. Taste the soup. It should be slightly salty. You can always adjust the seasoning by adding more salt later.
- Prepare 4 large bowls. Add noodles into the large pot with the boiling water. Cook according to package instructions. Once done, divide noodles into 4 equal portions and transfer into each serving bowl.
- Cook the wontons in two batches if you plan to use them all. When the big pot of water comes to a boil again, add half of the wontons into the large pot. Stir gently with a spatula constantly to prevent them from sticking to the bottom. Cook until the wontons are floating on top, then continue cooking for another minute. Transfer the wontons into each of the serving bowls.
- Pour 2 cups of hot chicken soup into each serving bowl.
- (Optional) Blanch the greens in the large pot. Transfer onto the wonton bowls to garnish. Garnish with a spoonful of fried shallot and a pinch of green onions. Serve hot and enjoy!
Notes
- There is no real alternative for homemade chicken stock for this recipe, to create the most authentic tasting wonton noodle soup. If you do not want to make chicken stock, you can use 8 cups of water and add better-than-bouillon roasted chicken base. Add enough so the soup tastes good by itself. It’s not the same but it creates a nice enough soup.
- Store the uncooked wontons: If you are not going to cook and serve the wontons immediately, store them in the fridge for a day, or freeze them for up to three months. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
- You should only prepare the amount of wonton noodle soup you plan to serve. For each bowl, you will use 1 bundle of wonton noodles, 8 to 10 wontons (or less, depending on how hungry you are), and 2 cups of homemade chicken stock.
- Cook frozen wontons - The method is the same as if you were boiling fresh wontons.
- Serving size: This recipe yields 4 big servings of wonton noodle soup, with 8 to 10 wontons per bowl. You can also make 6 smaller servings.
Nutrition Information
Show Details
Serving
1serving
Calories
454kcal
(23%)
Carbohydrates
52.2g
(17%)
Protein
41.2g
(82%)
Fat
7.5g
(12%)
Saturated Fat
1.6g
(8%)
Cholesterol
209mg
(70%)
Sodium
849mg
(35%)
Potassium
700mg
(20%)
Fiber
2.1g
(8%)
Sugar
2.9g
(6%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 454kcal | 23% |
| Carbohydrates | 52.2g | 17% |
| Protein | 41.2g | 82% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 209mg | 70% |
| Sodium | 849mg | 35% |
| Potassium | 700mg | 15% |
| Fiber | 2.1g | 8% |
| Sugar | 2.9g | 6% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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