Slurp up this Hong Kong classic—plump shrimp wontons with juicy pork filling, springy egg noodles, and a delicate chicken broth infused with ginger and scallions. A comforting bowl of umami that’s ready in 30 minutes!
Ingredients
For the Wontons:
- ½ lb shrimp (peeled, deveined, chopped)
- ¼ lb ground pork
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tsp ginger, grated
- 20 wonton wrappers
For the Broth:
- 6 cups chicken stock
- 3 slices ginger
- 2 green onions (white parts smashed)
- 1 tsp fish sauce
To Serve:
- 200g fresh egg noodles
- Baby bok choy
- Fried shallots
- Chili oil (optional)
Instructions
1️⃣ Make Wontons:
- Mix shrimp, pork, soy sauce, sesame oil, sugar, and ginger.
- Place 1 tsp filling in each wrapper. Fold into triangles, sealing edges with water.
2️⃣ Prepare Broth:
- Simmer stock with ginger and green onions for 15 mins. Strain. Add fish sauce.
3️⃣ Cook Noodles & Wontons:
- Blanch noodles in boiling water for 1 min. Drain.
- Poach wontons in broth for 3-4 mins until they float.
4️⃣ Assemble Bowls:
- Divide noodles among bowls. Add wontons, bok choy, and hot broth.
- Garnish with fried shallots and chili oil.
