To form single-bite wontons, be sure to restrict the filling amount to 1 teaspoon. (This recipe includes a few extra wonton wrappers in case of breakage or dryness.) Keeping the pork well-chilled will help you cut it into the required fine texture for the filling.
What You Will Need
- 5 1⁄4 oz. fatty, skinless pork belly, minced
- 1 tsp. soy sauce
- 1⁄2 tsp. sugar
- 1 tsp. Shaoxing wine, or substitute sherry
- 1 tsp. cornstarch
- 3 large eggs
- 10 1⁄2 oz. peeled, deveined shrimp, diced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1⁄2 tsp. sesame oil
- Rice flour, for dusting
- 50 fresh wonton wrappers
- 12 cups Chinese Superior Stock
- 1 medium leek, white and light green parts only, sliced ½-inch thick on a bias, then rinsed well
- 10 1⁄2 oz. Cantonese thin yellow alkaline wheat noodles
- 2 oz. trimmed young gai lan (Chinese broccoli), extra-thick stalks halved
- Prepare the wonton filling: In a small bowl, add the pork belly, soy sauce, sugar, Shaoxing wine, and cornstarch. Stir vigorously in one direction until sticky and thickened slightly, 30–40 seconds. Set aside to marinate for 20 minutes.
- In a medium bowl, beat two of the eggs. Stir in the shrimp, salt, pepper, and sesame oil. Add the pork belly mixture, and mix well. Refrigerate or set the bowl in a larger bowl of ice to keep cold while you shape the wontons.
- Beat the remaining egg. Line a baking sheet with parchment paper, and dust lightly with rice flour. Fill and shape the wontons, transferring them to the prepared baking sheet.
- Meanwhile, in a large pot, bring the stock to a simmer over medium-high heat. Immediately stir in the leeks, then regulate the heat to maintain a gentle simmer.
- Fill a medium-large pot with water, and bring to a gentle boil over high heat. Set 8 large soup bowls by the stove, then add the wontons to the pot in batches of 12. Cook until they float to the top, 2–3 minutes. Use a slotted spoon to transfer 6 wontons to each of the serving bowls. Repeat with the remaining wontons.
- Working quickly, add the noodles and gai lan to the boiling water, and cook until the noodles are tender, the greens are vibrant green, and the stalks are tender-crisp, about 2 minutes. Remove and divide the noodles and gai lan among the bowls. Ladle about 1½ cups of the hot stock into each bowl, and serve immediately.