Wonton noodle soup is a common dish that can be found all over China. There are several variations to this dish and the recipes and the shape of the wonton can vary quite significantly across the different regions of China. This version is my take on a classic Cantonese wonton noodle soup, the type that you find in Macau or Hong Kong.
In Macau the stock for the wonton noodle soup is usually made with fish, chicken and pork bones. For this recipe however I have used dried shrimps as an alternative to fish. Wonton noodle soup is always served in Macau and Hong Kong with egg noodles and the filling is always a combination of pork and prawns. Locals love this dish and so do many Westerners.
I’ve been eating wonton noodle soup from as long ago as I can remember. When I worked in Hong Kong I used to have an amazing wonton noodle soup at least once a week for lunch. I probably shouldn’t say this as it exposes my food obsession. Every lunchtime an old lady that worked at our company would take all our orders for lunch and go and collect the food, I always asked her to get me the amazing wonton noodle soup. She would go and buy them from a tiny restaurant in Cameron Road, Tsim Sha Tsui. They were the biggest wontons I’ve ever eaten. They were absolutely enormous, bigger than a golf ball, and so delicious!
Sadly, like many things in Hong Kong the tiny restaurant that sold those wontons is no longer around. Now living in the UK, it is not always possible for me to get wonton noodle soup for lunch, so I now make these when I miss the hot humid days working in Tsim Sha Tsui!
I hope you like this too!
A large bowl, 1 medium size sauce pan, 1 large sauce pan, pastry brush.
For the Wonton Makes 32:
1. 180g Pork minced
2. 150g Shrimp, shells removed, deveined and finely chopped
3. 2 garlic cloves, crushed or grated
4. 25g ginger, crushed or grated (it’s important to crushed or grate the ginger than slice it)
5. 8g fresh chives, finely chopped (use yellow chives if available)
6. 2 tbsp. light soy sauce
7. 1 tbsp. oyster sauce
8. 1 tbsp. Shaoxing rice wine
9. 1 tsp. sugar
10. ½ tsp. sesame oil
11. ½ tsp. ground white pepper
12. ½ tsp. salt
13. 32 of 9cm square, wonton wrappers
For the wonton paste:
14. ½ tsp. cornstarch
15. 2-3 tbsp. water
For the Egg noodles:
16. 150g fresh egg noodles serves 2 (alternatively use dried egg noodles)
For the Soup:
17. 30g ginger, slice
18. 1 liter. of chicken stock
19. ½ liter of pork bone stock (or use spare ribs to make the stock)
20. 15g dried shrimps
21. ¼ tsp. sesame oil
22. Pinch of salt
23. Pinch of ground white pepper
24. A handful of chives, finely chopped (use yellow chives if available) (garnish)
25. A handful of spring onions, finely chopped (garnish)
For the Wontons:
1. Mix all the Wonton ingredients together on bowl. Leave to marinade for 1-2 hours or overnight.
2. To make the paste that will seal your wonton wrappers, combine cornstarch and water on a small bowl and mix until the cornstarch has completely dissolved into the water without lumps.
3. Using a teaspoon place your wonton mixture in the middle of the wonton wrappers; brush only one corener side of the wonton wrappers with cornstarch and water. Take one side of the wonton wrapper and cover the other side. Press the sides gently with your fingers to seal them well. (They can now be cooked or frozen for later used, to be used within a month)
4. On a medium size sauce pan, bring some water to the boil. Once your water starts to boil add your wontons in batches, it is important to cook them in batches and not overcrowd them so they cook well. Once the wontons float to the surface they are done. Remove them and set aside. (For 2 servings cooked 8 wontons and froze the rest for later use)
The Egg Noodles:
5. On the same sauce pan you used to cook the wontons, add your fresh egg noodles in and cook for 3-4 minutes over medium heat. If you are using dried egg noodles follow the packet instructions for cooking as some dried egg noodles takes longer cooking time.
For the Soup:
6. On a large sauce pan over high heat, add your slice ginger, 1 liter of chicken, ½ liter hot water and pork bones (you can use spareribs for this). Cover the pan with a lid and simmer for 1 hour. Remove any impurities that come out from the pork, throughout the simmering time.
7. After 1 hour, add your dried shrimps and simmer for another 15 minutes.
8. Season with some salt and white pepper. Pass the stock through a fine sieve or muslin cloth so you are left with a nice clear broth. Alternatively you can just take the broth carefully, removing shrimps, ginger and pork bones before serving it.
9. Transfer cooked noodles on a bowl, top with your cooked wontons then your soup. Finally garnish with some chopped chives and spring onions.
Serve immediately with steamed pack choi.
Freezing Wontons-Once made they can be frozen immediately in the freezer for a month. If you do have a big freezer, I recommend that you freeze the wontons between 1-2 hours, flat on a baking sheet with some gaps between and covered with a cling film. Once frozen you can then place the individual and separated wontons in a freezer bag, this way you can cook them one at a time.
Cooking the frozen wontons- frozen wontons does not need to be thawed/defrosted before cooking them. You can just drop them on boiling water and once they float in the surface they are cooked.