Cantonese Wonton Noodle Soup

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.

Featured in: How to Make the Ultimate Cantonese-Style Wonton Noodle Soup

What You Will Need

Cantonese Wonton Noodle Soup Cantonese Wonton Noodle Soup
Combined with the superior stock, this recipe features delicate pork-and-shrimp wontons, Chinese broccoli, and thin, fresh Cantonese wheat noodles
Yield: serves 8
Time: 2 hours

Ingredients

  • 5 14 oz. fatty, skinless pork belly, minced
  • 1 tsp. soy sauce
  • 12 tsp. sugar
  • 1 tsp. Shaoxing wine, or substitute sherry
  • 1 tsp. cornstarch
  • 3 large eggs
  • 10 12 oz. peeled, deveined shrimp, diced
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 12 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 12 oz. Cantonese thin yellow alkaline wheat noodles
  • 2 oz. trimmed young gai lan (Chinese broccoli), ­extra-thick stalks halved

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.