📝 About This Recipe
Transport yourself to the bustling street stalls of Hong Kong with this quintessential Cantonese classic. This dish features delicate, silk-wrapped shrimp and pork dumplings served alongside springy, alkaline egg noodles in a deeply umami-rich broth. The secret lies in the balance of the snap of the shrimp and the 'toothsome' bite of the noodles, creating a textural masterpiece that is both soul-warming and sophisticated.
🥗 Ingredients
The Wontons
- 200 grams Ground Pork (at least 30% fat for juiciness)
- 200 grams Shrimp (peeled, deveined, and roughly chopped)
- 24-30 pieces Wonton Wrappers (thin, Cantonese-style)
- 1 teaspoon Ginger (finely grated)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (finely ground)
The Soup & Noodles
- 4 bundles Thin Egg Noodles (fresh alkaline 'Jook Sing' style noodles)
- 6 cups Chicken Stock (high quality or homemade)
- 1 tablespoon Dried Flounder Powder (essential for authentic flavor; or substitute with dashi)
- 1/4 cup Yellow Chives (cut into 2-inch lengths)
Garnish & Seasoning
- 1 bunch Leafy Greens (Gai Lan or Bok Choy)
- 2 stalks Green Onions (thinly sliced)
- optional Red Vinegar (for dipping or serving)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, chopped shrimp, grated ginger, soy sauce, sesame oil, and white pepper. Stir vigorously in one direction for 2-3 minutes until the mixture becomes a sticky, cohesive paste.
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2
Place a wonton wrapper in your palm. Put about 1 teaspoon of filling in the center. Lightly moisten the edges with water, fold into a triangle or 'gold ingot' shape, and squeeze out any air bubbles to seal tightly.
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3
Repeat the process until all filling is used, placing finished wontons on a tray dusted with cornstarch to prevent sticking.
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4
In a large pot, bring the chicken stock to a gentle simmer. Stir in the dried flounder powder and season with salt to taste. Keep this hot on low heat.
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5
Bring a separate large pot of water to a rolling boil. This will be used for both the noodles and the wontons.
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6
Blanch your leafy greens in the boiling water for 1-2 minutes until vibrant green and tender. Remove and set aside.
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7
Carefully drop the wontons into the boiling water. Once they float to the surface, cook for an additional 2 minutes. Use a slotted spoon to remove them and set aside.
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8
Loosen the egg noodle bundles with your hands. Drop them into the boiling water. Use chopsticks to swirl them so they don't clump. Cook for exactly 45-60 seconds (they should be 'al dente').
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9
Crucial Step: Immediately plunge the cooked noodles into a bowl of ice-cold water for 5 seconds to stop the cooking and remove excess starch. Then, dip them back into the boiling water for 3 seconds to reheat.
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10
To assemble, place a small amount of yellow chives at the bottom of each serving bowl. Place the noodles on top of the chives.
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11
Arrange 5-6 wontons and the blanched greens on top of the noodles.
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12
Ladle the hot broth over the noodles and wontons. Garnish with sliced green onions and a dash more white pepper if desired. Serve immediately while piping hot.
💡 Chef's Tips
Don't overfill the wontons; too much filling can cause the delicate wrappers to burst during boiling. The 'cold shock' for the noodles is the secret to that authentic springy, 'crunchy' texture found in Hong Kong. If you can't find dried flounder powder, a teaspoon of fish sauce or a pinch of dashi powder adds a similar depth of seafood umami. Always cook the noodles and wontons in a separate pot of water, not in the broth, to keep your soup clear and free of starch.
🍽️ Serving Suggestions
Serve with a small side dish of red vinegar and ginger slivers for dipping the wontons. Pair with a hot cup of Hong Kong style milk tea or a cold Chrysanthemum tea. Add a side of Crispy Chili Oil for those who prefer a spicy kick. A plate of blanched Gai Lan with oyster sauce makes the perfect vegetable accompaniment.