Easy Homemade Wonton Noodle Soup
Bouncy egg noodles in a comforting wonton soup with the best homemade wontons! This wonton noodle soup is made of simple ingredients and is a great main dish for the family! It's restaurant-quality saving you money on takeout.
Ingredients
Wontons (yields 50-60 pieces):
- 14 oz wonton wrappers approx. 50-60 wrappers
Wonton Filling
- 10.5 oz shrimp peeled and deveined
- 7 oz ground pork or ground chicken
- 1 large egg
- 1 tablespoon cornstarch or tapioca starch/potato starch
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon sesame oil toasted
- 2 teaspoon regular soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine or chicken broth
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper or black pepper
Noodle Soup (yields 1 bowl):
- 3.5 oz wonton egg noodles or as needed
- 1 cup water cold
- 1 cup chicken broth unsalted
- 1 teaspoon oyster sauce
- 1 teaspoon regular soy sauce
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon sesame oil
- 1/16 teaspoon white pepper or black pepper to taste
- 1 green onion finely chopped
- 2 sprigs baby bok choy or yu choy sum, baby gai-lan or napa cabbage
Serve with:
- 1 teaspoon Chinese chili oil or scallion oil
Instructions
- Rinse the peeled shrimp well under cold water a few times until water runs clear and strain to remove dirt and any tiny shells. Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.
- In a large bowl, add Wonton Filling ingredients (as listed). With clean hands or chopsticks, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.
- Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add only 1 teaspoon of the wonton filling into the center of each wrapper. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
- Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper. Dab water on the bottom left or right tip of the triangle. Join the bottom tips of the triangle and seal together. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking and keep covered with a damp towel or plastic wrap. You will only need 5-6 wontons per serving and the rest can be frozen. (If you have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through).
- Heat a large pot of boiling water on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds or just until al dente. Do not over blanch them! Immediately strain and transfer to a large serving bowl. Optional: Feel free to rinse the hot noodles in cold running water to shock them and to stop the cooking process but make sure to shake out as much excess water as possible.
- In a medium-sized pot on high heat, add water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.
- Once the wonton soup reaches boiling point, reduce to medium-high heat and add 5-6 shrimp pork wontons per one serving. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float to the top.
- Reduce heat to medium. Blanch greens in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl on top of noodles.
- Season broth with white pepper to taste and add green onions. Remove off heat and keep warm.
- Place cooked wontons on top of noodles and pour hot wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil or scallion oil!
Notes
For storage instructions, see blog post.
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