📝 About This Recipe
Transport your senses to the bustling tea houses of Hong Kong with this quintessential comfort classic. This recipe features delicate, silk-skinned shrimp and pork dumplings swimming in a clear, soul-warming broth infused with toasted flounder and ginger. Paired with springy, alkaline egg noodles and crisp greens, it is a masterclass in the balance of textures and refined Cantonese flavors.
🥗 Ingredients
The Wonton Filling
- 1/2 pound Ground Pork (at least 20% fat for juiciness)
- 1/2 pound Shrimp (peeled, deveined, and coarsely chopped)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 24-30 pieces Wonton Wrappers (thin, square style)
The Broth & Noodles
- 6 cups Chicken Stock (high quality or homemade)
- 1 teaspoon Dried Flounder Powder (optional, for authentic Hong Kong flavor)
- 12 ounces Thin Egg Noodles (fresh alkaline wonton noodles)
- 1 bunch Bok Choy or Gai Lan (trimmed and halved)
- to taste Salt
For Garnish
- 2 stalks Scallions (finely sliced)
- 1 tablespoon Red Vinegar (served on the side for dipping)
- as desired Chili Oil
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, chopped shrimp, grated ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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2
Stir the filling vigorously in one direction for 2-3 minutes until the mixture becomes sticky and develops a paste-like consistency; this ensures a bouncy texture.
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3
To assemble, place a teaspoon of filling in the center of a wonton wrapper. Lightly moisten the edges with water, fold into a triangle, and pinch the corners together to create a 'nurse's cap' shape.
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4
Repeat until all filling is used, placing finished wontons on a tray dusted with cornstarch to prevent sticking.
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5
In a large pot, bring the chicken stock to a gentle simmer. Stir in the dried flounder powder (if using) and season with salt to taste. Keep hot.
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6
Bring a separate large pot of water to a rolling boil. This water will be used for both the noodles and the wontons to keep the main broth clear.
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7
Blanch the greens (bok choy or gai lan) in the boiling water for 1 minute until bright green and tender-crisp. Remove and set aside.
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8
In the same boiling water, add the egg noodles. Cook according to package instructions (usually 1-2 minutes for fresh noodles) until 'al dente'. Drain and rinse briefly under cold water to stop the cooking and remove excess starch.
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9
Carefully drop the wontons into the boiling water. Cook for 3-4 minutes; they are done when they float to the surface and the skins look translucent.
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10
Divide the cooked noodles into four deep serving bowls. Place the blanched greens on the side of the noodles.
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11
Use a slotted spoon to transfer 6-8 wontons into each bowl, nesting them on top of the noodles.
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12
Ladle the hot, seasoned broth over the noodles and wontons until they are nearly submerged.
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13
Garnish generously with sliced scallions and serve immediately while piping hot.
💡 Chef's Tips
Always stir your filling in one direction to develop the 'tan' (elasticity) of the meat for an authentic snap. Avoid overfilling the wontons, as the wrappers may burst during the boiling process. Cook the noodles and wontons in a separate pot of water rather than the broth to ensure the soup remains crystal clear. Fresh alkaline noodles are best; if they have a strong smell, rinse them thoroughly in cold water after boiling to neutralize the taste. If you can't find flounder powder, a dash of fish sauce or a piece of kombu simmered in the broth adds a similar umami depth.
🍽️ Serving Suggestions
Serve with a small dish of Chinese red vinegar and white pepper for dipping the wontons. Pair with a side of crispy Youtiao (Chinese fried dough) for dipping into the broth. A side of Cantonese roasted duck or Char Siu (BBQ Pork) makes this a complete feast. Serve with a pot of hot Jasmine or Oolong tea to cleanse the palate between bites. Provide a jar of crispy chili oil for those who prefer a spicy kick to their soup.