Hong Kong Style Wonton Noodle Soup (港式云吞面)
- 1 lb headless shrimp, deveined and finely chopped
- 1 lb ground pork
- 1/4 cup Chinese chives, minced
- 3 tablespoon shaoxing wine
- 1 egg, separated (yolk for the filling, white for wrapping)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon finely grated ginger
- 1 teaspoon sea salt
- 1/8 teaspoon white pepper
- 12 cups chicken stock
- 3 tablespoons re-hydrated dried shrimp
- 3-6 tablespoons soy sauce
- 3 teaspoons sesame oil
- 3 green onions, chopped
- 1 package Hong Kong style wonton noodles
- 1 package wonton wrappers, thawed if frozen
- In a large bowl, combine all wonton filling ingredients (shrimp, pork, Chinese chives, shaoxing wine, egg yolk, soy sauce, sesame oil, ginger, sea salt and white pepper). Mix well until filling is smooth.
- Take the wrapper and place about a teaspoon of filling in the middle of the wrapper. Use your finger to coat the edges of the wonton wrapper with egg white. Fold the the wrapper in half to make a triangle then seal all sides together to lock the filling inside. Once completed, place each wonton onto a tray.
- If you are not going to cook the wontons immediately, store the tray of wontons in the freezer. When the wontons are completely frozen, transfer them to an airtight ziplock bag.
Wonton Noodle Soup:
- Bring a large pot of water to a boil, add noodles and cook until at dente. Add wontons and boil for at least 5 minutes.
- In another pot, boil chicken stock, re-hydrated dried shrimp, soy sauce and sesame oil. Bring to a boil.
- Transfer noodles and broth to each serving bowl. Add wontons. Garnish with green onions. Serve immediately!