📝 About This Recipe
Transport yourself to the bustling tea houses of Guangzhou with this quintessential Cantonese classic. This dish features delicate, 'goldfish-tail' wontons packed with succulent shrimp and pork, served alongside springy egg noodles in a clear, soul-warming seafood broth. The secret lies in the balance of the umami-rich broth and the snap of the noodles, offering a masterclass in texture and refined flavor.
🥗 Ingredients
The Wonton Filling
- 200 grams Ground Pork (80/20 lean-to-fat ratio for juiciness)
- 200 grams Shrimp (peeled, deveined, and roughly chopped into chunks)
- 1 teaspoon Ginger (finely grated)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Shaoxing Wine (optional)
Broth and Noodles
- 6 cups Chicken Stock (high quality or homemade)
- 1 tablespoon Dried Flounder Powder (the secret to authentic Cantonese broth flavor)
- 400 grams Thin Egg Noodles (fresh Cantonese-style 'wonton noodles')
- 24-30 pieces Wonton Wrappers (thin, square yellow wrappers)
Garnish and Greens
- 1 bunch Choy Sum or Bok Choy (trimmed)
- 1/4 cup Yellow Chives (cut into 2-inch lengths; can substitute with scallions)
- 2 tablespoons Red Vinegar (served on the side for dipping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, chopped shrimp, grated ginger, soy sauce, sesame oil, white pepper, and Shaoxing wine.
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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 wrap the wontons, place a teaspoon of filling in the center of a wrapper. Moisten the edges with water, fold into a triangle, and pinch the corners together to create a 'goldfish' 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. Add the dried flounder powder and let it infuse for at least 10 minutes.
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6
Taste the broth and adjust seasoning with a pinch of salt or a dash of fish sauce if needed. Keep the broth hot over low heat.
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7
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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8
Blanch the Choy Sum in the boiling water for 1 minute until vibrant green, then remove and set aside.
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9
Drop the wontons into the boiling water. When they float to the surface (about 3-4 minutes), they are cooked. Remove with a slotted spoon.
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10
In the same boiling water, loosen the egg noodles and cook for exactly 1-2 minutes (or according to package instructions) until 'al dente'.
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11
Immediately rinse the cooked noodles under cold running water for 5 seconds to stop the cooking and remove excess starch, then dip them back into the boiling water for 2 seconds to reheat.
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12
To assemble, place a portion of noodles in a deep bowl. Arrange 6 wontons and a few stalks of greens on top.
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13
Ladle the hot broth over the noodles and wontons. Garnish generously with yellow chives or scallions and serve immediately.
💡 Chef's Tips
Don't overfill the wontons; a small amount of meat allows the wrapper 'tails' to flow beautifully in the broth. Always cook the noodles and wontons in a separate pot of water, never in the broth itself, to prevent the soup from becoming cloudy and starchy. The 'cold shock' for the noodles is essential for that signature Cantonese 'snap' and springy texture. If you can't find flounder powder, a teaspoon of shrimp paste or extra fish sauce can provide a similar umami depth. Freeze any extra uncooked wontons on a tray before transferring to a bag for a quick meal later.
🍽️ Serving Suggestions
Serve with a small side dish of red vinegar and white pepper for dipping the wontons. Pair with a glass of iced Hong Kong-style milk tea for the full cafe experience. Add a side of crispy fried dough sticks (You Tiao) to soak up the delicious broth. Provide a dish of chili oil or XO sauce for those who prefer a spicy kick. Serve as a light lunch or as a comforting late-night supper.