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Hong Kong-style Wonton Soup Recipe

Ingredients

How to make it

  • The Broth
  • 1. Simmer pork bones, a chicken thigh, and ginger in a large pot of water for 1 hour, adding dried shrimp in the last 20 minutes. Alternatively, simmer pork bones and ginger in pre-made chicken broth for 1 hour, adding dried shrimp in the last 20 minutes.
  • The Wontons
  • 1. Place 2 to 3 large plates near you (for when your hands are so sticky with egg wash you don’t want to have to dig around for another plate.)
  • 2. In a large mixing bowl, thoroughly mix the pork, shrimp, and scallions. Add soy sauce, vinegar, sesame oil, salt and pepper. Mix well. Filling should be sticky and slightly wet.
  • 3. Crack open egg and beat with a fork. Lightly dust your work surface with flour and keep some extra flour within reach.
  • 4. Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the center of the skin.
  • 5. Form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible. Everyone folds a bit differently. However you do it the finished noodle should look like this picture See Photo. Or this picture See Photo. We don’t want the noodle coming apart.
  • 6. Place the finished wonton on a plate. Keep wontons covered with a damp towel to prevent the wrappers from drying out.
  • 7. Repeat folding until filling is used up.
  • The Complete Package
  • 1. You can cook the wontons in the soup itself, but I prefer to cook them separately so any excess flour on the wrapper doesn't get into the soup. Set aside about 6 - 8 wontons per person. Freeze extras.
  • 2. For the long noodles, bring soup to boil See Photo. Add noodles and cook until al dente, about 5 to 7 minutes, depending on the thickness of the noodles.
  • 3. Meanwhile, in a separate pot, bring 2 liters (2 quarts) water to boil. Add wontons and simmer uncovered, stirring gently, for about 4 to 6 minutes until done. (Trick of the trade: When dumplings float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding.) Cut one open to check for doneness.
  • 4. Divide soup and noodles into separate bowls. Add 5 to 6 wontons per bowl. Garnish with chives and serve immediately.
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Reviews & Comments 2

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  • NPMarie 8 years ago
    LOVE this!
    Was this review helpful? Yes Flag
  • chuckieb 8 years ago
    i'd walk miles for a good wonton soup. like the sounds of that broth recipe. i've never bought dried shrimp before. i make wonton soup fairly regularly, as, like you, i consider it a comfort food. i make my own broth but buy the dumplings. we have a good sized china town in our city and you can buy some decent dumplings frozen. but it'd be fun to do the whole thing from scratch. thanks rj.
    Was this review helpful? Yes Flag

The Cook

elgourmand2 APia, Samoa

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