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Wonton Noodles Recipe

Name: Noodles WONTON NOODLES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz raw medium shrimp (peeled, deveined, finely chopped); 4 oz ground pork; 2 tbsp green onions (thinly sliced); 1 tsp ginger (fresh, grated); 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp cornstarch; 1 tsp white pepper (or black pepper); 30 each wonton wrappers (square, 3.5–4 inch); 0.25 cups cold water (for sealing wrappers); 8 cups chicken stock (low-sodium preferred); 3 each dried shiitake mushrooms (optional, stems removed); 2 each garlic (whole cloves, smashed); 1 inch ginger (1/2-inch slices); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp rock sugar or granulated sugar; 1 tsp sesame oil; 0.5 tsp white pepper; 0 to taste salt; 12 oz egg noodles (fresh or dried wonton/egg noodles); 8 oz bok choy (baby or regular, halved lengthwise); 2 each green onions (julienned for garnish); 2 tbsp cilantro (optional, chopped); 1 tsp chili oil (optional)

Inspired by Noodles

Time1h

Serves4

shrimp dumpling in rich broth

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Ingredients

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Wontons

12 oz raw medium shrimp (peeled, deveined, finely chopped)

4 oz ground pork

2 tbsp green onions (thinly sliced)

1 tsp ginger (fresh, grated)

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tsp white pepper (or black pepper)

30 each wonton wrappers (square, 3.5–4 inch)

1/4 cups cold water (for sealing wrappers)

Broth

8 cups chicken stock (low-sodium preferred)

3 each dried shiitake mushrooms (optional, stems removed)

2 each garlic (whole cloves, smashed)

1 inch ginger (1/2-inch slices)

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp rock sugar or granulated sugar

1 tsp Toasted sesame oil

1/2 tsp White pepper

0 to taste Celtic sea salt

Noodles & Garnish

12 oz egg noodles (fresh or dried wonton/egg noodles)

8 oz bok choy (baby or regular, halved lengthwise)

2 each green onions (julienned for garnish)

2 tbsp cilantro (optional, chopped)

1 tsp chili oil (optional)

Method

Wontons

Prepare filling

In a medium bowl combine the finely chopped shrimp and ground pork. Add 2 tablespoons thinly sliced green onions, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch and 1 teaspoon white pepper. Mix gently but thoroughly until the mixture is sticky and cohesive (about 1–2 minutes). Keep chilled while you prepare wrappers.

Fill and fold wontons

Lay a wonton wrapper flat on your work surface. Place about 1 teaspoon to 1 tablespoon (roughly 12–15 g) of filling in the center of each wrapper. Dip your finger in the cold water and run it along the edges of the wrapper to moisten. Fold the wrapper into a triangle, pressing out air and sealing edges firmly. Optionally bring the two opposite corners together and press to form a classic wonton purse. Place finished wontons on a tray dusted with a little cornstarch or flour to prevent sticking. Repeat until filling is used (about 28–30 wontons). Keep refrigerated if not using immediately.

Par-cook check

If making ahead, you can flash-freeze the tray for 20–30 minutes, then transfer wontons to a bag and freeze; cook from frozen adding 1–2 minutes to boiling time.

Broth

Infuse

In a large pot combine 8 cups low-sodium chicken stock, 3 dried shiitake mushrooms, 2 smashed garlic cloves and 1-inch sliced ginger. Bring to a simmer over medium heat, then reduce to low and gently simmer for 20 minutes to extract flavor from mushrooms and aromatics.

Season

After simmering, remove and discard (or finely chop) the mushrooms and ginger slices if you prefer a clear broth. Stir in 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon sesame oil and 1/2 teaspoon white pepper. Taste and adjust salt as needed. Keep broth at a gentle simmer while you cook noodles and wontons.

Noodles & Assembly

Cook bok choy

Bring a separate pot of water to a rolling boil. Blanch halved bok choy for 30–45 seconds until bright green and tender-crisp. Remove and set aside.

Cook noodles

In the same boiling water (or a fresh pot), cook 12 oz egg noodles according to package instructions until just al dente (usually 2–4 minutes for fresh, 5–7 for dried). Drain and rinse briefly under hot water to remove excess starch and to loosen strands; portion noodles into four bowls.

Cook wontons

Bring the seasoned broth to a gentle rolling simmer. Add the prepared wontons in batches (don’t overcrowd) and cook for 3–5 minutes for fresh wontons or 5–7 minutes for frozen, until wrappers turn translucent and filling is cooked through (internal temperature of pork/shrimp filling should reach 165°F / 74°C). Use a slotted spoon to transfer wontons to bowls with noodles.

Assemble bowls

Ladle hot broth over the noodles and wontons (about 2 cups broth per bowl). Add blanched bok choy to each bowl. Garnish with sliced green onions, chopped cilantro if using, and a drizzle of chili oil to taste.