Cantonese Wonton Noodle Soup (云吞面) | Recipe

whoever thought to add noodles + dumplings together at the same time— genius. 

wonton noodle soup heals the soul like none other— rainy, dreary day? hangover? paper cut? still wonton soup. 

I love the classic Cantonese wonton style with ground pork + shrimp, and this fold is simple + honestly pretty therapeutic to make— but you can also always use frozen wontons as well! 

I got a filling that tonight’s gonna be a good night.

the black eyed peas said so.

the broth will need just a few minutes to simmer; with light, umami seafood flavors like dried scallop or shrimp that really bring out the depth of the soup. and whatever was ailing you is cured! ;)

video recipe also here for reference!

WONTON FILLING:

• 3/4 lb pork

• 1/2 tsp onion powder

• 1/2 tsp white pepper

• 2 tsp sesame oil

• 1/3 cup cilantro, chopped

• 1 tbsp shao xing cooking wine

• salt + pepper to taste

• 5-6 shrimp, chopped into large chunks

• square wonton wrappers
  

  
  SOUP:

• 2 1/2 - 3 cups of chicken stock

• 1 cup water

• 1/2 tbsp neutral oil

• 2 chopped scallions (large pieces)

• 4-5 dried shrimp or 1-2 dried scallops soaked in water for 10 minutes, then drained and minced

• salt or msg to taste

• splash of fish sauce to taste

• 1 tsp sesame oil

• dash of white peppe

• 2 large slices of ginger

• handful of egg noodles

1. mix all ingredients for the wonton fillings in a large bowl.
2. grab your square wonton wrappers + a small bowl of water to seal the wontons. 
3. dust your surface area with flour to prevent them from sticking. place a spoonful of filling in the towards the bottom middle of the wrapper, wet all the edges with water.
4. bring the top corner + seal it in the center, roll it upward until it looks like a mini cigar. seal both edges shut and bring them around, sealing with water to close them.

5. once you have all of your wontons lined up, start on that soup.
6. chop up your aromatics; ginger, scallion + crumbled up chicken bouillon cube and add neutral oil to a stock pot on medium low heat to help open the flavor.
7. after 30-40 seconds (you don’t want them to brown or cook too much), add in your soup stock and simmer your soup ingredients (except the noodles) for 3-4 minutes and then increase to a rolling boil. Add your wontons in and cook for approx 4-5 mins until the wonton skin is translucent. the wontons should float to the top when they’re ready.
5. While your soup stock is simmering, boil water and cook your egg noodles until chewy— they only need a minute or two, you don’t want to overcook them. drain noodles and add to your soup. 
6. you can also add veggies to this soup like bok choy or other green things. you can top your soup with scallions, fried garlic + red vinegar if you like!