Wontons (yields 50-60 pieces):
400 grams wonton wrappers 50-60 wrappers
200 grams ground pork
300 grams frozen shrimp peeled and deveined
1 tbsp cornstarch or tapioca starch/potato starch
1 tbsp oyster sauce or vegetarian stir fry sauce
2 tsp sesame oil toasted
2 tsp regular soy sauce not dark soy sauce or light soy sauce
2 tsp Shaoxing wine or Dry Sherry wine
1 tsp chicken bouillon powder
½ tsp white pepper or black pepper
Noodle Soup (yields 1 bowl):
100 grams wonton egg noodles or as needed
1 cup water
1 cup chicken broth unsalted
1 tsp oyster sauce
1 tsp regular soy sauce (not light or dark soy sauce)
½ tsp chicken bouillon powder
¼ tsp sesame oil
1/16 tsp white pepper or black pepper to taste
1 green onion finely chopped
2 sprigs Bok Choy or Yu Choy/Choy Sum
1 tsp storebought chili oil or my homemade chili oil
If needed, peel the tails off the shrimp. Rinse the shrimp well under cold water a few times until water runs clear and strain to remove dirt and any shells.
Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
In a large bowl, add ingredients for Wonton Filling (as listed above). With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
Keep square wonton wrappers moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
Prepare a small bowl of water nearby.
On a clean working surface, lay the wonton skin flat. Add 1 teaspoon of the filling into the center of each wrapper. Do not add more than a teaspoon of filling or you will not the able to seal it. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper. Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper.
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With your triangle, dab water on the tip of the left or right pointed end. Take the remaining pointed end and seal it with the other. Repeat this process for remaining wontons. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (See images in blog post for visuals).
(Note: You will have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through)
Per bowl, you’ll need 5-6 wontons and you may freeze the rest in a Ziploc bag.
Fill a small pot halfway with water to boil on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds just until al dente. Do not overcook. Immediately strain and transfer to serving bowl. Set aside.
In a separate pot on high heat, add 1 cup water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.
Once the soup broth reaches boiling point, reduce heat to medium high and add 5-6 shrimp pork wontons. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float.
Reduce heat to medium. Blanch vegetables in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl.
To the simmering broth, season with white pepper to taste and green onions. Remove off heat.
Place cooked wontons on top of noodles and pour wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.