Cantonese Wonton Noodle Soup

• Meat

  • 8 oz Ground pork

• Seafood

  • 6 oz Shrimp

• Canned Goods

  • 8 cups Chicken broth, high quality

• Pasta & Grains

  • 1/2 pack Wonton, skin
  • 12 oz Wonton egg noodles

• Baking & Spices

  • 1/2 tsp Cornstarch
  • 3/4 tsp Salt
  • 3/4 tsp Sugar
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 2 tsp Oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1 tbsp Water

Found on thewoksoflife.com

Description

Ingredients

• 8 oz. ground pork
• ¾ teaspoon salt, plus more to taste
• ¾ teaspoon sugar
• ½ teaspoon sesame oil
• ⅛ teaspoon white pepper
• 1 tablespoon shaoxing wine
• 2 teaspoons oil
• 1 tablespoon water
• ½ teaspoon cornstarch
• 6 oz. shrimp, chopped
• ½ pack wonton skin (the square-shaped egg wonton skin)
• 12 oz. wonton egg noodles (see photo above)
• 8 cups high quality chicken broth

Directions

• Start by making the filling. Add the pork, ¾ teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
• To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until youve used up the filling (this recipe should make about 3 dozen wontons).
• To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
• Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
• If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!