Hong Kong-Style Wonton Noodle Soup
Recipe by Diana on November 18, 2008, http://appetiteforchina.com/

In Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables. There are plenty of variations of this popular Cantonese dish, with different toppings and garnsihes. For example the soup and wontons in a separate bowl, the noodles being served relatively dry, with the toppings and garnishes, dressed with sauce, dipping the noodles in the soup to eat it.

There are four distinct features: First, the wontons are predominantly prawn, with low amounts of pork mince, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are al dente, free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried flounder) and is usually steaming hot. Lastly, garlic chives are used as a garnish. The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.

In order to ensure that the noodles are perfectly al dente and free from "noodley" taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl. The noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany.

When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles on top. Because if the noodles soak in the soup for too long then it will be over cooked. This is strictly adhered to by the best wonton noodle establishments.

Broth Ingredients

1 pound pork bones
2 oz dried shrimp
1 piece ginger, peeled and sliced
1 large chicken thigh, or 2 quarts chicken broth

Wonton Ingredients

1 pound ground pork (not lean)
1 pound shrimp, deveined and finely chopped (or 1 pound frozen shrimp, brought to room temperature and finely chopped)
5 to 6 strands yellow chives, chopped
1 piece ginger, peeled and minced
1 tablespoon soy sauce
3 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 pinch salt
1 pinch pepper

1 to 2 eggs
Flour for dusting
1 package wonton skins, about 50, thawed if frozen

8 ounces thin egg noodles
Another 5 to 6 strands yellow chives, chopped, for garnish

The Soup

Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.

The Wontons

Place 2 to 3 large plates near you (for when, later on, your hands are so sticky with egg wash and you're on such a roll with the folding that you'll appreciate not having to dig around for another plate.)

In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Repeat thorough mixing. Filling should be sticky and slightly wet.

Crack open eggs and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within hand's reach.

Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.

• One super-easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible.
• For the "boat" version, start by making the triangle wonton. Add a dab of egg wash to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle.

Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out. Repeat folding until filling or wrappers are used up.

The Wonton Soup

You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 wontons per person. Freeze extras.

For noodles, bring soup to boil. Add noodles and cook until al dente, about 3 to 5 minutes, depending on the thickness of the noodles.

Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 7 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.

Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.

This makes 50 wontons. Depending on the amount of water you use to make the broth, it can make between 8 to 12 servings of soup (just simmer the bones a little longer if using more water.) And you can always get more packages of noodle if needed. So with this recipe you can make enough for 8 to 12 servings of wonton noodle soup.