Cantonese Wonton Noodle Soup (港式云吞面

• Meat

  • 140 g Ground pork

• Seafood

  • 320 g Headless shell-on shrimp
  • 3 tbsp Shrimp, dried

• Produce

  • 1/2 tsp Ginger
  • 2 Green onions

• Refrigerated

  • 1 Egg

• Canned Goods

  • 10 cups Chicken stock

• Condiments

  • 7 tbsp Soy sauce, light

• Pasta & Grains

  • 1 pack Hong kong style wonton noodles

• Baking & Spices

  • 1 tsp Salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 3 tbsp Sesame oil

• Bread & Baked Goods

  • 1 pack Super thin wonton wrappers

• Beer, Wine & Liquor

  • 1 tbsp Japanese sake

Found on omnivorescookbook.com

Description

Ingredients

• 1 pack super thin wonton wrappers, thawed (*see footnote 1)
• 320 grams (11 ounces) headless shell-on shrimp, peeled and de-veined, chopped into 1/2 cm (1/16 inch) pieces (*see footnote 2)
• 140 grams (5 ounces) ground pork (20% fat)
• 1 tablespoon Japanese sake (or rice wine)
• 1 egg, separated (yolk for the filling, white for wrapping)
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon sesame oil
• 1/2 teaspoon finely grated ginger
• 1 teaspoon salt (*see footnote 3)
• 1/8 teaspoon white pepper
• 1 pack (400g / 14-oz.) Hong Kong style wonton noodles (*see footnote 4)
• 10 cups chicken stock (homemade stock works the best)
• 3 tablespoons dried shrimp
• 6 tablespoons light soy sauce (or soy sauce)
• 6 teaspoons sesame oil
• 2 to 3 green onions, chopped
• (Optional) 4 baby bok choy, quartered (or 4 cups mustard greens, or spinach)

Directions

• Thaw wonton wrappers. Place dried shrimp in a small bowl and add warm water to cover. Let rehydrate for at least an hour at room temperature. Or you can let them rehydrate in the fridge for half a day.
• In a large bowl, combine all the ingredients for the wonton filling, except the egg white. Mix well with a spatula.
• Prepare a large tray or a plate. Spray a thin layer of oil on the bottom to prevent sticking.
• Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
• When you finish 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
• 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 a month. 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.
• Prepare a big pot for cooking the wontons and noodles. Add about 4 liters (1 gallon) of water and bring it to a boil.
• Combine chicken stock and rehydrated dried shrimp in another pot. Bring to a boil. Let boil for 10 minutes.
• Prepare 6 large bowls. Add 2 tablespoons green onion, 1 tablespoon soy sauce and 1/2 teaspoon sesame oil into each bowl. Pour in 1 and 1/2 cups broth.
• Add noodles into the large pot. Cook according to instructions. Transfer some into each serving bowl.
• Add 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. Transfer some into each bowl.
• (Optional) Blanch some greens in the large pot. Transfer onto the wonton bowls to garnish.
• Serve immediately.
• Bring a large pot of water to a boil over high heat. Add wonton. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from spilling. Keep boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot all the time and monitor the broth. If the broth starts to spill, uncover and stir, and place the cover back. Uncover, keep cooking for another minute, or until the wonton is cooked through.