Wonton Noodle Soup (广式云吞面)
User Reviews
5
16 reviews
Excellent
-
Prep Time
1 hr 20 mins
-
Cook Time
20 mins
-
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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Wonton Noodle Soup features delicate pork and shrimp-filled wontons served in a clear, flavorful chicken stock alongside Hong Kong-style wonton noodles. The wontons are handmade with a blend of ground pork, chopped shrimp, and seasonings, wrapped tightly in thin wrappers, then cooked in seasoned broth with aromatics like ginger and green onions for a comforting, savory soup.
Description
Wonton Noodle Soup (广式云吞面) consists of wontons filled with a sticky, seasoned mixture of ground pork, shrimp, soy sauce, sesame oil, egg white, ginger, salt, sugar, and white pepper. The wontons are carefully wrapped and can be stored frozen or refrigerated before cooking. The soup uses homemade chicken stock enhanced with ginger and green onions, providing a light but flavorful base.
The noodles resemble those used in Hong Kong-style wonton noodle soup, cooked separately and combined with the wontons and broth when served. Green onion greens, choy sum or baby bok choy, and fried shallots can be added as toppings to enhance texture and flavor.
Authenticity depends on the chicken stock, but alternatives such as quality roasted chicken base can be used. The recipe yields several servings, and cooked or frozen wontons can be boiled straight from the freezer for convenience.
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Ingredients
- 1 pack wonton wrappers , thawed if using frozen
Wonton Filling
- 1/2 lb ground pork
- 4 oz Shrimp chopped into small pieces, raw, peeled and deveined
- 1/2 tablespoon soy sauce light
- 1 tablespoon sesame oil
- 1 egg white
- 2 teaspoons ginger , finely minced
- 3/4 teaspoon salt sea salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Soup
- 1 pack wonton noodles Hong Kong style
- 8 cups chicken stock Footnote 1, homemade
- 2 teaspoons salt or to taste, sea salt
- 4 green onions white part, sliced
- 1 ” ginger , large sliced
Topping options
- green onion sliced, greens for garnish
- 8 heads choy sum (or baby bok choy)
- shallot fried
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
- Use homemade chicken stock for the most authentic wonton noodle soup flavor, or substitute with water and quality roasted chicken base.
- Uncooked wontons can be stored in the fridge for up to one day or frozen for up to three months.
- Freeze wrapped wontons on a tray, then transfer to an airtight bag to save freezer space.
- This recipe makes about 4 large servings, with 8 to 10 wontons per bowl.
- Frozen wontons can be cooked by boiling as you would fresh ones.
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
(15%)
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
16 reviews
Excellent
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