Entree: Hong Kong – National Cuisine – 雲吞麵 ➤ wan4 tan1 min6 (Egg noodles in clear savory broth topped with pork-and-shrimp wontons)

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 40 min

Cook 15 min

Total 55 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) raw shrimp, peeled, deveined, and roughly chopped
- 2 tbsp (30 ml) light soy sauce (for filling)
- 1 tbsp (15 ml) sesame oil (for filling)
- 1 tsp (5 g) cornstarch (for filling)
- 2 scallions, finely minced (for filling)
- 1 tsp (5 g) fresh ginger, grated
- 40 wonton wrappers
- 12 oz (340 g) fresh thin egg noodles
- 8 cups (1.9 L) chicken stock (preferably homemade or low-sodium)
- 2 tbsp (30 ml) light soy sauce (for broth)
- 1 tbsp (15 ml) oyster sauce
- 3 slices fresh ginger (for broth)
- 1 tsp (5 g) sugar
- 8 oz (225 g) baby bok choy, halved lengthwise
- 4 scallions, thinly sliced for garnish
- 1 tsp (5 ml) sesame oil, for drizzling
- White pepper, pinch to taste
- Salt to taste

Instructions

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

1. Make the wonton filling: in a bowl combine ground pork, chopped shrimp, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) cornstarch, minced scallions, and grated ginger. Mix until well combined and slightly tacky.
2. Assemble wontons: place about 1 teaspoon (5 ml) of filling in the center of a wonton wrapper. Moisten edges with water, fold wrapper into a triangle to seal, then bring two opposite corners together and press to form a traditional wonton shape. Repeat until all filling is used (about 40 wontons).
3. Prepare the broth: in a medium pot bring chicken stock to a gentle simmer with 3 slices fresh ginger, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, and 1 tsp (5 g) sugar. Keep at a gentle simmer; do not boil vigorously.
4. Cook wontons: bring the broth to a gentle simmer and add wontons in batches. Cook 3–4 minutes until the wrappers are translucent and filling is cooked through; remove with a slotted spoon and keep warm in a covered bowl.
5. Blanch noodles and greens: bring a separate pot of water to a rolling boil. Add egg noodles and cook according to package directions (usually 1–2 minutes for fresh noodles). In the last 30 seconds add baby bok choy to blanch. Drain all and divide noodles and greens among 4 bowls.
6. To serve: place 6–8 wontons into each bowl over the noodles and pour hot broth over. Garnish with sliced scallions, a drizzle of 1 tsp (5 ml) sesame oil, and a pinch of white pepper. Serve immediately.

1. Make the wonton filling: in a bowl combine ground pork, chopped shrimp, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) cornstarch, minced scallions, and grated ginger. Mix until well combined and slightly tacky.
2. Assemble wontons: place about 1 teaspoon of filling in the center of a wonton wrapper. Moisten edges with water, fold wrapper into a triangle to seal, then bring two opposite corners together and press to form a traditional wonton shape. Repeat until all filling is used (about 40 wontons).
3. Prepare the broth: in a medium pot bring chicken stock to a gentle simmer with 3 slices fresh ginger, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, and 1 tsp (5 g) sugar. Keep at a gentle simmer; do not boil vigorously.
4. Cook wontons: bring the broth to a gentle simmer and add wontons in batches. Cook 3–4 minutes until the wrappers are translucent and filling is cooked through; remove with a slotted spoon and keep warm in a covered bowl.
5. Blanch noodles and greens: bring a separate pot of water to a rolling boil. Add egg noodles and cook according to package directions (usually 1–2 minutes for fresh noodles). In the last 30 seconds add baby bok choy to blanch. Drain all and divide noodles and greens among 4 bowls.
6. To serve: place 6–8 wontons into each bowl over the noodles and pour hot broth over. Garnish with sliced scallions, a drizzle of 1 tsp (5 ml) sesame oil, and a pinch of white pepper. Serve immediately.