Entree: China – Hong Kong – 雲吞麵 ➤ Yúntūn Miàn (Thin egg noodles served in a clear pork-and-shrimp broth topped with pork-and-shrimp wontons and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh thin egg noodles
- 24 wonton wrappers
- 8 oz (225 g) ground pork
- 8 oz (225 g) shrimp, peeled and finely chopped
- 1 large egg white
- 2 tsp (10 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2 g) fine salt
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 6 cups (1.4 L) chicken stock or homemade broth
- 1 lb (450 g) pork neck bones or pork ribs for broth
- 2 dried shiitake mushrooms
- 1 small piece (1 inch (2.5 cm)) ginger, smashed
- 2 tsp (10 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce (for seasoning broth)
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 8 oz (225 g) baby bok choy or gai lan, trimmed
- 3 scallions, thinly sliced (white and green separated)
- 1 tbsp (15 ml) neutral oil (for scallion oil)
- Salt to taste

Show original ingredient measurements

- 12 oz (340 g) fresh thin egg noodles
- 24 wonton wrappers
- 8 oz (225 g) ground pork
- 8 oz (225 g) shrimp, peeled and finely chopped
- 1 large egg white
- 2 tsp (10 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2 g) fine salt
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 6 cups (1.4 L) chicken stock or homemade broth
- 1 lb (450 g) pork neck bones or pork ribs for broth
- 2 dried shiitake mushrooms
- 1 small piece (1 inch/2.5 cm) ginger, smashed
- 2 tsp (10 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce (for seasoning broth)
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 8 oz (225 g) baby bok choy or gai lan, trimmed
- 3 scallions, thinly sliced (white and green separated)
- 1 tbsp (15 ml) neutral oil (for scallion oil)
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the filling: In a bowl combine ground pork, chopped shrimp, egg white, 2 tsp (10 ml) light soy sauce, 1 tsp (5 ml) sesame oil, cornstarch, salt, white pepper, and Shaoxing wine. Mix until sticky and well combined; refrigerate 15 minutes.
2. Prepare broth: In a pot, blanch pork bones in boiling water 5 minutes, drain and rinse. Return bones to clean pot, add chicken stock, dried shiitake, ginger, and the white parts of 1 scallion. Simmer gently 45–60 minutes. Strain; return clear broth to pot and season with 2 tbsp (30 ml) light soy sauce, dark soy if using, and salt to taste. Keep hot.
3. Form wontons: Place about 1 tsp (5 ml) of filling in the center of a wonton wrapper. Wet edges with water, fold into a triangle, press to seal, then bring two opposite corners together and press to form traditional wonton shape. Repeat until filling is used (about 24).
4. Make scallion oil: Heat neutral oil with the green parts of scallions over low heat just until fragrant (do not brown). Strain oil and set aside.
5. Cook noodles and greens: Bring a large pot of water to a rolling boil. Blanch bok choy 30–45 seconds, remove and set aside. Cook egg noodles per package instructions until al dente (usually 1–2 minutes for fresh noodles), drain and divide among 4 bowls.
6. Cook wontons: In the same boiling water, gently add wontons and cook 3–4 minutes until filling is cooked and wrappers are tender and floating. Use a slotted spoon to transfer wontons into bowls atop noodles.
7. Assemble: Ladle hot strained broth over noodles and wontons. Arrange bok choy alongside. Drizzle each bowl with a little scallion oil, garnish with sliced scallions, and serve immediately with light soy or chili oil at the table.

1. Make the filling: In a bowl combine ground pork, chopped shrimp, egg white, 2 tsp light soy sauce, 1 tsp sesame oil, cornstarch, salt, white pepper, and Shaoxing wine. Mix until sticky and well combined; refrigerate 15 minutes.
2. Prepare broth: In a pot, blanch pork bones in boiling water 5 minutes, drain and rinse. Return bones to clean pot, add chicken stock, dried shiitake, ginger, and the white parts of 1 scallion. Simmer gently 45–60 minutes. Strain; return clear broth to pot and season with 2 tbsp light soy sauce, dark soy if using, and salt to taste. Keep hot.
3. Form wontons: Place about 1 tsp of filling in the center of a wonton wrapper. Wet edges with water, fold into a triangle, press to seal, then bring two opposite corners together and press to form traditional wonton shape. Repeat until filling is used (about 24).
4. Make scallion oil: Heat neutral oil with the green parts of scallions over low heat just until fragrant (do not brown). Strain oil and set aside.
5. Cook noodles and greens: Bring a large pot of water to a rolling boil. Blanch bok choy 30–45 seconds, remove and set aside. Cook egg noodles per package instructions until al dente (usually 1–2 minutes for fresh noodles), drain and divide among 4 bowls.
6. Cook wontons: In the same boiling water, gently add wontons and cook 3–4 minutes until filling is cooked and wrappers are tender and floating. Use a slotted spoon to transfer wontons into bowls atop noodles.
7. Assemble: Ladle hot strained broth over noodles and wontons. Arrange bok choy alongside. Drizzle each bowl with a little scallion oil, garnish with sliced scallions, and serve immediately with light soy or chili oil at the table.