📝 About This Recipe
Transport yourself to the bustling streets of Hong Kong with this quintessential Cantonese classic, featuring delicate silk-wrapped shrimp wontons and springy egg noodles. The soul of the dish lies in its clear, golden broth—a complex infusion of dried seafood and aromatics that provides a deeply savory umami backbone. This recipe balances the snap of fresh prawns with the comforting warmth of a steaming broth, creating a refined yet soul-satisfying culinary experience.
🥗 Ingredients
The Golden Broth
- 8 cups Chicken stock (high quality or homemade)
- 2 tablespoons Dried shrimp (soaked in warm water for 10 minutes)
- 2 inch piece Ginger (sliced and smashed)
- 1 small lump Yellow rock sugar (about 1/2 tablespoon)
- 1 tablespoon Light soy sauce
Handmade Wontons
- 1/2 lb Shrimp (peeled, deveined, and roughly chopped)
- 1/4 lb Ground pork (ideally 30% fat for juiciness)
- 24 pieces Wonton wrappers (thin, Cantonese-style)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon White pepper (finely ground)
- 1 teaspoon Cornstarch
Noodles and Greens
- 4 bundles Thin egg noodles (fresh Cantonese wonton noodles)
- 1 bunch Chinese broccoli (Gai Lan) (trimmed and blanched)
- 2 tablespoons Garlic chives or scallions (finely chopped for garnish)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken stock, soaked dried shrimp, smashed ginger, and rock sugar. Bring to a gentle boil, then reduce heat to low and simmer for at least 30 minutes to develop the aromatics.
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2
While the broth simmers, prepare the wonton filling. In a medium bowl, mix the chopped shrimp, ground pork, sesame oil, white pepper, cornstarch, and a pinch of salt. Stir vigorously in one direction until the mixture becomes sticky and paste-like.
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3
To fold the wontons, place a teaspoon of filling in the center of a wrapper. Moisten the edges with water, fold into a triangle, and bring the two bottom corners together, overlapping and pinching to seal (the 'nurse cap' method).
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4
Place the finished wontons on a tray dusted with a little cornstarch to prevent sticking. Repeat until all filling is used.
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5
Strain the broth to remove the solids (shrimp and ginger). Season with light soy sauce and keep it at a very low simmer so it stays hot for serving.
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6
Bring a separate large pot of water to a rolling boil. This will be used for both the noodles and the wontons to keep the main broth clear.
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7
Blanch the Chinese broccoli in the boiling water for 2 minutes until vibrant green and tender-crisp. Remove with tongs and set aside.
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8
In the same boiling water, drop the wontons in. Cook for 3-4 minutes; they will float to the surface when the pork and shrimp are fully cooked. Remove with a slotted spoon and distribute into 4 serving bowls.
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9
Loosen the egg noodle bundles and drop them into the boiling water. Cook for only 45-60 seconds for 'al dente' texture. Drain immediately and rinse briefly under cold water to stop the cooking and remove excess starch.
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10
To assemble, place a portion of noodles over the wontons in each bowl. This helps prop the noodles up so they don't get soggy too quickly.
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11
Ladle the hot, clear broth over the noodles until they are just submerged.
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12
Garnish each bowl with the blanched Chinese broccoli and a generous sprinkle of chopped garlic chives or scallions. Serve immediately while piping hot.
💡 Chef's Tips
For the springiest noodles, always cook them in a separate pot of water rather than the broth to avoid a cloudy, starchy soup. When making the wonton filling, 'slap' the meat against the side of the bowl a few times; this breaks down the proteins for a bouncy, authentic texture. If you can find it, add a teaspoon of dried flounder powder to the broth for the most authentic Hong Kong 'seafood' punch. Don't overfill the wontons; a small amount of meat ensures the wrapper cooks at the same rate as the filling and prevents the dough from becoming mushy. Use fresh thin egg noodles found in the refrigerated section of Asian grocers for the best 'snap' and mouthfeel.
🍽️ Serving Suggestions
Serve with a side dish of Chili Oil or XO Sauce for those who like a spicy kick. A small dish of red rice vinegar is perfect for dipping the wontons to cut through the richness. Pair with a glass of iced Hong Kong-style milk tea or a hot Jasmine tea. Add a side of Crispy Pork Belly (Siu Yuk) to turn this into a luxurious multi-course meal. Serve with a small dish of light soy sauce and sliced Thai bird's eye chilies.